Winter Market Chicken
While I can’t really complain about 50-degree weather in December, I am happy that with the holidays upon us, the temperatures are beginning to drop to a normal, scarf-and-hat, pink cheeks-and-cold noses, winter chill. With that, and the maximum levels of sniffles going on at home right now, it seemed appropriate to cook up something warm and hearty. So surprise surprise, I opened up my ultimate fave cookbook; Braises and Stews, by Tori Ritchie! If you’re new to Allison Eats (then first of, Welcome!), you’ll find as the cold weather season progresses, I use recipes from this book often, and they never disappoint! The prep work is a bit of an effort but once you get the hang of the braising process, you’ll fall in love with these one-pot meals just as I have.
Winter Market Chicken is a hearty dish, containing seasonal root vegetables and chicken legs, as dark meat really stews up the best. Its fall-off-the bone savory goodness, spiced up with turmeric, coriander, and cumin, and was actually really delish with a sprinkle of hot sauce on top. I highly recommend giving this dish a try for your next big sunday supper, as its sure to please!
Winter Market Chicken (from Braises and Stews, Tori Ritchie)
- 6 Chicken legs, split into drumsticks and thighs
- 1/3 cup fresh squeezed lime juice
- 3 garlic cloves
- vegetable oil
- kosher salt
- 1 small yellow onion, chopped
- 2-inch piece fresh ginger, peeled
- 1 serrano or jalapeno chile pepper, stemmed and seeded
- 1 TBSP ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 turnips, about 6 ounces total
- 1 yam or sweet potato, about 10 ounces
- 6 small white rose, yukon gold, or red new potatoes (I skipped the white potatoes and just used more sweet potato, as we had a few from Scott’s mom)
- 2 carrots
- 1 cup chicken broth
- 1 can (14.5 ounces) chopped tomatoes
Rinse the chicken and pat dry with paper towels, Put in a bowl and pour the lime juice over chicken, press 1 garlic clove into the bowl, add 1 TBSP oil and 1 tsp salt, and mix well. Let chicken marinate, covered, at room temperature for 1 hour.
Meanwhile, in a food processor or by hand (I finely minced the ingredients with a chef’s knife and mashed them together in a mortar and pestle), mince the onion, ginger, chile, and remaining 2 garlic cloves. In a small bowl, stir together the cumin, coriander, and turmeric. Peel the turnips and yam, and cut into 1-inch cubes; Scrub the potatoes and cut into quarters; Scrub the carrots and cut into 1-inch lengths. Set ingredients aside.
Coat the bottom of an 8-to-10 quart Dutch oven (Ours is only 5 quarts and worked fine, just a little crammed) with a thin film of oil and set over medium-high heat. When oil shimmers, lift chicken from marinade with tongs (reserve marinade in bowl), shaking off excess, and put in pot, skin sides down, without crowding (be careful of hot oil spitting from marinade); do in batches if necessary. Cook until skin is golden brown and chicken releases easily from pot when lifted with tongs, about 5 minutes. Turn pieces over and cook until they brown and release easily on the other side, about 5 minutes more. Transfer browned chicken to a plate.
When last batch of chicken has been removed, add onion mixture to pot and cook, stirring, for about 1 minute, until fragrant. Stir in cumin mixture and cook for 30 seconds, until fragrant. Pour in the broth and reserved marinade in bowl, stirring to release browned bits, then add the tomatoes. Let mixture come to a boil, then stir in turnips, yam, potatoes, and carrots. Let return to a boil, then tuck reserved chicken and any accumulated juices into pot. Reduce heat, cover, and simmer until root vegetables are tender and chicken is almost falling off the bone, about 1 1/2 hours.
Stay warm and Enjoy!