This is great food with little fuss! I say "little" because of the clean-up. As you can see in the photo below I have grease splatters all over - including the floor! All this from one tablespoon oil + what comes naturally from the chicken itself.
The tomato sauce has wonderful flavor. The only drawback to braising the chicken is it softens the skin, and I love crispy skin; which I have to admit I did nibble a bit before braising. Hey...it stuck to the pan!
Success meter (1-3): 3
Braised Chicken Thighs with Spicy Tomato and Ginger Sauce
Serves: 2 to 4
1 Tbl peanut oil
1 ½ lbs (about 6) chicken thighs
Salt and freshly ground black pepper to taste
1 can (28oz) peeled tomatoes without juice, coarsely chopped in a food processor or food mill (I used S&W Petit Cut, drained)
2 Tbl finely chopped garlic
1 Tbl finely chopped fresh ginger
1 small fresh hot chili, chopped
2 teaspoons sugar
½ cup fresh coriander, loosely packed
In a medium frying pan, heat the peanut oil over moderate heat. Brown the thighs on both sides, beginning with the skin side. Salt and pepper them while browning the second side. Drain the thighs on paper towels and set aside.
Drain the fat from the frying pan except for 2 teaspoons. Add the tomatoes, garlic, ginger, chili, and sugar, and cook over moderately high heat for about 8 minutes. Reduce to a low simmer.
Return the thighs to the skillet, cover, and braise slowly for 20 minutes. (I added a few tablespoons of water for there was no liquid in the pan. Braising is cooking in a liquid at low heat) Add the coriander at the very end of the cooking.
Serving Suggestions: Serve with a flat-leaf spinach salad or a basmati rice pilaf and steamed broccoli florets.
Tips: If you can’t find fresh chilies – which always seem plentiful when you don’t need them – use hot red-pepper flakes or canned jalapeño, rinsed, stemmed, and seeded.
Use boneless chicken thighs, cut in half; they take a little less time to cook.