Spiced Chicken Thighs Delight (Printer-friendly)
Tender chicken thighs cooked with warm spices, vegetables, and herbs for a flavorful fusion dish.
# What You Need:
→ Protein
01 - 1.1 lb boneless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 1 medium carrot, sliced
06 - 1 can (14 oz) diced tomatoes
→ Spices
07 - 2 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp turmeric
13 - 1/4 tsp cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Liquids
15 - 3/4 cup chicken stock
→ Garnish
16 - Fresh cilantro leaves, chopped
17 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until translucent.
02 - Incorporate sliced red bell pepper and carrot into the skillet. Continue cooking for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute to release the spices' fragrance.
04 - Add chicken pieces and cook, stirring frequently, until lightly browned on all sides, approximately 5 minutes.
05 - Pour in diced tomatoes and chicken stock. Bring mixture to a gentle simmer.
06 - Cover skillet and cook for 15 to 20 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro and lemon wedges.
# Expert Tips:
01 -
- It's effortless to whip up yet feels like a special occasion every time you serve it
- The blend of spices gives it a cozy warmth that makes you want to linger at the table
02 -
- Don't rush the sautéing of onions and garlic; this step builds the base flavor that carries the whole dish
- Adjust cayenne pepper carefully—start low and add more if you're unsure, it makes all the difference
03 -
- For maximum flavor, toast the dry spices in the pan before adding the oil and veggies
- Let the sauce simmer gently without a lid for the last few minutes if you want it thicker and more concentrated