Braised Chicken Thighs and Legs with Tomato Recipe

This Braised Chicken with Tomato is a real show stopper, perfect for a warming supper when you want something more exciting than a standard casserole. It isn’t usually cooked with cinnamon sticks and cumin seeds in a tomato stew—often it’s just herbs—but we’ve added them to give the sauce a deep, aromatic warmth that falls somewhere between a curry and a stew. To make the sauce even richer, you can stir in a spoonful of brown sugar to balance the acidity of the tomatoes. Not traditional, maybe, but very delicious.

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Braised Chicken Thighs and Legs with Tomato Recipe Ingredients

• 4 tablespoons canola oil
• 6 chicken thighs (bone-in, skin-on)
• 6 chicken legs (drumsticks)
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons whole cumin seeds
• 1/2 teaspoon chili flakes
• 1 large white onion, peeled, halved and thinly sliced
• 1 large ginger knob, peeled and grated (about 2 tablespoons)
• 6 garlic cloves, peeled and halved lengthwise
• 1 can (28-ounce) whole, peeled tomatoes
• 2 cinnamon sticks
• 4 fresh or dried bay leaves
• Water, as needed

How To Make Braised Chicken Thighs and Legs with Tomato Recipe

1. Sear the chicken: Heat the canola oil in a large skillet over medium-high heat. Season the chicken thighs and legs generously on both sides with salt and pepper. When the oil begins to smoke lightly, carefully add the chicken in batches. Do not overcrowd the pan. Let them brown undisturbed for 3 to 5 minutes until the skin is crisp and golden. Flip and sear the other side for 3 to 5 minutes. Transfer browned chicken to a tray and set aside.
2. Bloom the spices: In the same skillet (with the rendered fat), add the whole cumin seeds and chili flakes. Stir rapidly for 10-15 seconds to toast them without burning.
3. Cook aromatics: Add the sliced onions and a pinch of salt. Cook for about 2 minutes until slightly translucent. Add the grated ginger and halved garlic cloves; stir to combine and cook until fragrant.
4. Build the sauce: Add the canned tomatoes (crushing them with your spoon as you stir), cinnamon sticks, bay leaves, and another pinch of salt. Cook for about 10 minutes, breaking up the tomatoes further, allowing the flavors to meld.
5. Braise: Return the browned chicken pieces (and any rested juices) to the pan, nestling them into the sauce. Reduce the heat to low. Simmer gently for 30 to 45 minutes until the chicken is cooked through and tender.
6. Adjust and serve: If the sauce gets too thick or sticks to the bottom, stir in water, 1/2 cup at a time. Once cooked, remove the cinnamon sticks and bay leaves. Taste for seasoning and serve immediately.

Recipe Tips

• The Patience Rule: When searing the chicken, resist the temptation to move it. If you try to flip it too early, the skin will tear and stick to the pan. It releases naturally when the crust is formed.
• Spice Bloom: Toasting the cumin seeds and chili flakes in the hot oil (rather than just boiling them in liquid) releases their essential oils, creating a much deeper flavor base.
• Ginger Grating: Don’t chop the ginger; grate it. This ensures the intense flavor melts into the sauce rather than leaving you with hot, fibrous chunks to bite into.
• Sauce Watch: Tomatoes reduce quickly. Keep a cup of water next to the stove. If the sauce looks like paste, splash in water to loosen it up so the chicken braises rather than burns.

What To Serve With Braised Chicken Thighs and Legs with Tomato Recipe

This Braised Chicken Thighs and Legs with Tomato Recipe is aromatic and saucy, crying out for a starch to soak it all up. A mound of fluffy White Basmati Rice is the perfect vehicle for the cumin-scented tomato gravy. For a textural contrast, serve warm Naan Bread or flatbreads on the side for scooping. If the chili flakes bring too much heat, a side of cool Cucumber Raita or plain yogurt helps balance the spice wonderfully.

How To Store Braised Chicken Thighs and Legs with Tomato Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of cinnamon and ginger will intensify overnight.
• Reheat: Add a splash of water to the container and reheat gently on the stovetop or in the microwave until the chicken is hot all the way through.
• Freeze: Remove the meat from the bones and freeze it in the sauce for up to 3 months. Thaw overnight in the fridge.

Braised Chicken Thighs and Legs with Tomato Recipe Nutrition Facts

• Calories: 550 kcal
• Fat: 35g
• Carbohydrates: 15g
• Protein: 40g

Nutrition information is estimated per serving.

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