The best chicken you will ever eat

I've eaten chicken for many, many years. I've tried it deep-fried, oven roasted, and marinated in a variety of sauces. I've stuffed it with veggies, put it in tacos, and sandwiches. I've cooked it in dry spices and made it into a curry. But of all these things, for some reason, this particular chicken was simply out.of.this.world. The ingredients are nothing new or special, and I've used them in many concoctions before. However, I think it was a combination of cooking it in my lovely red dutch oven which cooks things oh-so-perfectly, along with the cut and freshness of the chicken (chicken thighs), serendipitous leftover ingredients in my pantry, and jusssst the right amount of each spice. Too bad I can't tell you the exaaact amount of each spice and too too bad that I will probably never be able to re-create this chicken exactly as it turned out this time. This is the price I pay for never accurately measuring my ingredients and tossing things into the pot as I see fit.

Ingredients:

  • 2-3 tbsp canola oil
  • 1 giant yellow onion, sliced
  • 3 green chilis, minced
  • 4 large cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp red pepper flakes
  • Pepper
  • 1/4 tsp cinnamon
  • 1 tbsp concentrated tomato paste
  • 1/4 cup red wine
  • 1 16oz can crushed tomatoes with basil
  • 6 chicken thighs, skins removed
  • Salt
  • 1/4 cup chopped cilantro
  • juice of 1/2 lemon

Prep:

Heat oil in a large dutch oven. Add the onions and green chilis, and cook until the onions are translucent. Next, add the garlic and ginger along with the turmeric, garam masala, coriander powder, cumin powder, red pepper flakes, pepper, cinnamon, and tomato paste. Once the spices are fragrant, add wine to de-glaze the pot. Pour in the canned tomatoes with basil and let it come to a simmer. Place the chicken thighs in the pot and spoon the sauce over each piece so they're all covered. Cook covered on low-medium heat and use tongs to flip the chicken every few minutes. Lastly, once the chicken is cooked, add salt to taste, turn off the heat, and garnish with tons of fresh cilantro. Squeeze some lemon juice on top of the whole thing and serve with rice.