• 6servings
  • 100minutes
  • 284calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) canola oil

  2. 6 whole(s) chicken legs , split into drumsticks and thighs, skin and fat removed

  3. Salt

  4. Freshly ground pepper

  5. 1/2 teaspoon(s) cumin seeds

  6. 2 large onions , thinly sliced

  7. 3 clove(s) garlic , smashed

  8. 2 tablespoon(s) grated fresh ginger

  9. 1 stick(s) (3-inch) cinnamon , broken in half

  10. 1/2 teaspoon(s) crushed red pepper

  11. 2 bay leaves

  12. 1 cup(s) dry red wine

  13. 1 cup(s) chicken stock or low-sodium broth

  14. 1 can(s) (28-ounce) whole tomatoes , chopped, with their juices

Instructions Jump to Ingredients ↑

  1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Season the chicken with salt and pepper, and add half to the skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer the browned chicken to a plate and repeat with the remaining chicken. Pour off the fat in the skillet.

  2. Add the remaining 1 tablespoon of oil to the skillet. Add the cumin seeds and cook over moderately high heat for about 10 seconds, until fragrant. Add the onions and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, cinnamon stick, crushed red pepper, and bay leaves and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and simmer over moderately low heat for 5 minutes. Add the stock and the tomatoes with their juices and simmer for 10 minutes.

  3. Add the chicken to the sauce along with any accumulated juices and simmer over low heat, turning a few times, until the chicken is cooked through and the sauce is flavorful, about 50 minutes. Discard the cinnamon stick and bay leaves, season with salt and pepper, and serve.


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