Slowly simmered chicken in broth spiced with coriander, cumin, nutmeg, and sugar gives this Asian dish its sweet and aromatic flavor. Onions and ginger ground the sweetness to this Indonesian recipe. Serve this dish with a side of basmati rice with caramelized onions or jasmine rice and a sweet cucumber salad.
Prep Time: 10 minutes
Cooking Time: 65 minutes
Active Cooking Time: 15 minutes
Special Tools: Food Processor and deep large skillet with lid
6 Chicken Thighs
1 Teaspoon Salt
3 Teaspoons Sugar separated
2 Tablespoons Coriander Seeds
2 Tablespoons Cumin Seeds
8 Whole Cloves
1/2 Teaspoon Nutmeg
1/2 Teaspoon Turmeric
1 Cup Yellow Onion Chopped
1 inch Ginger sliced
1.5 Cups Chicken Broth
Freshly Ground Black Pepper
Season the chicken with salt and 1 teaspoon sugar and set aside. In a large deep skillet or sauce pan with lid toast the coriander seeds, cumin seeds and cloves over medium heat (about 3 minutes). Add the nutmeg and turmeric and heat for an additional 1 minute while stirring the ingredients together. Set aside to cool for 5 minutes.
Place the toasted coriander, cumin, cloves, nutmeg and turmeric mixture into a food processor and grind the ingredients into a powder. Add the onions and ginger to the processor and pulse on high until well combined. Pour the chicken broth and remaining 2 teaspoons sugar into the processor and pulse again until well combined.
Transfer the chicken broth mixture back into the skillet. Bring to a boil and then reduce the heat to a mild simmer. Place the chicken thighs skin face up into the skillet laying them separately in the sauce. Cover and let simmer for 50 minutes turning the chicken over halfway through the process.
Serve over rice with a side salad to make it a complete meal.