Chicken Thighs, Onion, Spices

A recipe for Leah’s cupboard


4-6 chicken thighs
1 onion, sliced
2 garlic cloves, crushed
2 tablespoons tomato paste
butter or oil
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
(optional) pinch of chilli powder/flakes

To serve:
boiled rice
yogurt (optional)

How to make:

Season the chicken all over with salt and pepper. Place a generous knob of butter or 4 tablespoons of olive/sunflower oil in a pan and warm on a medium heat. Place the thighs skin side down in the pan until they are properly brown, then turn over to briefly seal the other side, then remove from the pan and set aside.

Turn the heat right down and add in a sliced onion. Cook on a gentle heat, stirring occasionally for 8-10 minutes. Then add 2 crushed cloves of garlic and stir for a minute. Season with salt and pepper.  

Then add 2 generous tablespoons of tomato paste and stir until the oil goes reddish. Then add a teaspoon each of cinnamon, ground coriander, cumin and chilli if using, and stir.

Add the chicken back to the pan and add water until the chicken is just covered. Simmer for 40-50 minutes on a low heat so it’s bubbling gently until the liquid is reduced by at least half. You should have a thin, intense sauce. If you want it to taste stronger, remove the chicken to a warm plate and simmer down a little longer. Taste for seasoning at the end and add more salt if desired.

Serve with rice and yogurt, and a spoon of sauce each. For the rice – remember to rinse it well before cooking and to add a good pinch of salt to the water when cooking it.


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