Ingredients
- large onion, chopped
- cloves garlic, chopped
- slice fresh ginger root
- tablespoon olive oil
- teaspoons ground cumin
- teaspoon ground turmeric
- teaspoon salt
- teaspoon ground black pepper
- /2 teaspoon ground cardamom
- inch piece cinnamon stick, chopped
- /4 teaspoon ground cloves
- bay leaves
- /4 teaspoon ground nutmeg
- skinless chicken thighs
- (14.5 ounce) can whole peeled tomatoes, crushed
Instructions
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Step 1
First, I blend the onion, garlic, and ginger into a smooth paste. Heat olive oil in a large skillet over medium heat, then sauté the paste for about 10 minutes, stirring often until it turns golden and fragrant. Next, stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves, and nutmeg
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Step 2
let them toast for a minute or two to bloom the spices. Add the chicken thighs, turning to coat them well in the spice mixture. Sauté for another 4 minutes. Pour in the crushed tomatoes with their juice, stir everything together, then lower the heat to a gentle simmer. Let it cook uncovered for about an hour and a half, stirring now and then, until the sauce thickens and the oil separates slightly. If it gets too dry, splash in a little water. I like checking the tenderness of the chicken before serving.