This week has been cold, rainy, and gray. For me, weather like this is only good for one thing: a good excuse to indulge in comfort food.
This brightly favored, braised chicken dish is perfect for damp fall days. It’s hearty with a hint of spice and fills you with warmth. Serve with lots of naan to soak up the rich, flavorful broth and you’ll forget all about the chilly weather.
Turmeric Braised Chicken
1 chicken, 3-4lbs, cut into pieces (you can also use chicken thighs for this recipe)
2 Tbsp olive oil
4 cloves of garlic, finely chopped
2 tsp ground turmeric
2 tsp garam masala
½ tsp cayenne pepper powder, optional (I like a little heat!)
1 cup chicken stock
Salt and pepper
Warm naan, optional
Heat olive oil in a heavy skillet over medium-high heat. Liberally season the chicken on all sides with salt and pepper. When the oil has heated, add the chicken pieces to brown, turning once. Cook for about 4 minutes on each side. Avoid crowding the skillet, which can lead to steaming instead of browning. Cook chicken in batches if you need. Once the chicken has browned, remove from skillet and place in a baking dish.
Add garlic to the same skillet you cooked the chicken and cook for about 5 minutes. Then deglaze the pan with chicken stock, taking care to scrape up the yummy brown bits from the bottom. Add the turmeric, garam masala, and cayenne pepper powder (if using) and bring to a boil. Lower heat and cook the chicken stock for about 5 more minutes or until slightly reduced.
Pour the spiced stock over the chicken pieces and place in oven. Bake for about 20-25 minutes until the chicken is cooked through and juices run clear. Alternatively, you can use a meat thermometer to ensure chicken is cooked to 165 °F.
Serve with warmed naan or a bowl of rice.