braised chicken with tomato and honey
In the spirit of getting settled in my apartment, I made great progress this weekend.
I planted some flowers on my fire escape, rearranged some furniture, and got rid of a few more boxes. I have increasingly high hopes for my green thumb this year. I bought this little watering system for $7 and it seems to really work. I also took a few good neighborhood runs and spent more time in my kitchen. I whipped up a batch of my cold brew iced coffee, my favorite pancetta scones, this braised chicken dish... and even some raspberry macarons.
After my run today, I was looking for a recipe of something that I could make for dinner ... and then subsequently leverage into a lunch. I came upon this braised chicken dish and was pretty sold on it. It comes together really quickly with some very solid flavor. Plus, it forced me to find where I had hidden my can opener for the chick peas.
Win and win.
(Step 1) Heat oil in a large heavy skillet over medium-high. Season chicken with salt and pepper and add to skillet. Brown chicken in hot oil, skin-side down, about 7 minutes. (Reserve skillet and fat in pan.)
(Step 2)While chicken browns, finely chop shallot, garlic and ginger. Thinly slice sweet potatoes and set aside.
(Step 3) Raise heat on reserved skillet to medium-high. Pull the chicken off the skillet for a few minutes. Add chopped shallot, garlic, ginger, turmeric, paprika and cinnamon and cook, stirring, 1 minute. Add honey and tomato paste and cook, stirring, 1 minute.
(Step 4) Stir in chicken broth and add chicken to pan, covered with sweet potato slices and chickpeas. Cover and simmer chicken until cooked through, 10 to 12 minutes. Before serving, stir in orange juice and scatter mint over servings.
Shopping List (based on this recipe)
1 tablespoon olive oil
4 chicken breasts
Kosher salt and freshly ground pepper
2 shallots
2 garlic cloves
1(1-inch) piece peeled ginger
1 medium sweet potato
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1 tablespoon honey
1 tablespoon tomato paste
1 cup chicken broth
2 tablespoons orange juice
Torn mint leaves for garnish, optional
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