Spicedchickenthighsintomatobrothwitholivesandchickpeas Recipes

JUICIEST BAKED CHICKEN THIGHS RECIPE

Steps:

• Heat oven to 425 degrees F.
• Season the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly.
• Make the rub. In a small bowl or measuring cup, combine the rub ingredients. Whisk until everything is well-incorporated.
• Rub the chicken with the tomato rub on both sides, applying underneath the skins first.
• Prepare a 9" X 13" baking dish. Brush the bottom of the dish with extra virgin olive oil. Arrange most of the sliced onions on the bottom. Arrange the chicken on top of the onions. Now add the rest of the onions and the sliced tomatoes between the chicken thighs. Pour in about 1/4 cup of water from the sides of the baking dish.
• Bake in the middle of your heated rack for 40 minutes or so, then, for crispy colored skin, put it under the broiler for a couple of minutes (watch carefully).

CRISPY AND TENDER BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange chicken thighs on prepared baking sheet.
• Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
• Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS

Steps:

• Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
• In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
• Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
• To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
• Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
• Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.

SPICED CHICKEN THIGHS IN TOMATO BROTH WITH OLIVES AND CHICKPEAS

Steps:

• Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.
• Heat oil in a skillet over medium; add chicken, skin side down, and saute until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T drippings.
• Add onion and saute 3 minutes.
• Stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.
• Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates.
• Add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.
• Arrange reserved chicken on top cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20-25 minutes.
• Finish with parsley and salt just before serving.
• Serve with pita bread.