Though this dish combines two flavors I normally don’t use in the same recipe, they work really well together here. Sriracha is one of my favorite condiments for just about anything and it pairs perfectly with the honey for a delicious spicy and sweet glaze.
I made this on a weeknight last week and served it with some brown rice as a twist on Chinese takeout. It was so, so good. The chicken thighs were tender and flavorful. The sriracha and honey balanced each other out well and each bite had a touch of sweet with a kick of heat. It was even better after a few minutes when the rice soaked up some of the extra glaze from the chicken. Hope you enjoy!
- 2 lbs bone-in chicken leg and thigh quarters
- ¼ cup clover honey
- ¼ cup sriracha
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp soy sauce
- Salt and pepper
- Olive oil
Preheat the oven to 425 °F. Place the chicken in a large baking dish. Brush olive oil on the chicken and season with salt and pepper. Place in the oven for 15 minutes to allow skin to brown and get crispy. In the meantime, place the honey, sriracha, lemon juice, and soy sauce in a small saucepan over medium heat. Stir to combine and allow to cook on medium-low heat until the sauce thickens slightly.
Take the chicken out of the oven and brush the reduced honey sriracha glaze all over each piece of chicken. Return to oven and cook for about 20-25 minutes more or until the chicken is cooked through and the juices run clear when cut.
For me, chicken curry is a go-to recipe in the winter months. Served with rice or naan, it’s a hearty, warming dish that’s perfect for this time of year.
- 2 Tbs vegetable oil
- 2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 medium onion, chopped
- 3 medium tomatoes, chopped
- 4 cloves garlic, finely chopped
- 1–inch piece ginger, peeled and grated
- 1 jalapeño, finely chopped and seeds removed (optional)
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 cup chicken stock
- Salt and pepper
- ¼ cup plain whole-milk yogurt, beaten
- 1 Tbsp chopped cilantro
Heat the oil in a large pot over medium heat. Add in the cumin seeds and allow them to cook until fragrant, about 3-4 minutes. Add the chopped onion and cook until browned, about 10 minutes.
In the meantime, chop the tomatoes and reserve ¼ cup. Set aside and place remaining tomatoes in a food processor or blender. Add the garlic cloves, ginger, jalapeno (if using), turmeric, coriander powder, chili powder, and garam masala and puree until uniform.
Once the onions have browned, add the tomato mixture plus the reserved ¼ cup of chopped tomatoes to pot and cook for about 10 minutes, stirring regularly. Then add the chicken and mix to coat all the pieces of chicken with the tomato mixture. Cook for about 5-7 minutes.
Add the chicken stock to the pot and bring to a boil. Then reduce the heat to medium low and allow to simmer (uncovered) for 20-25 minutes until the chicken is cooked through and the sauce has thickened slightly.
Once chicken is cooked, remove from heat. Slowly stir in the yogurt and chopped cilantro and mix to combine. Season to taste with salt and pepper. If desired, top with additional chopped cilantro for garnish and serve over rice or with naan.
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.