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Golden Chicken
Golden Chicken
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Golden chicken with tender, flavorful legs cooked low and slow.
Ingredients:
  • 4 (12 ounce) chicken leg quarters
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 0.5 cup diced celery
  • 0.5 cup diced jalapeño pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon ground turmeric
  • 0.5 teaspoon freshly ground black pepper
  • 0.125 teaspoon cayenne pepper
  • 0.125 teaspoon ground cinnamon
  • 3 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 3 tablespoons white wine vinegar
  • 2.5 cups cold water
  • 1 teaspoon saffron threads, crushed
  • 1 teaspoon dried currants
  • 1 teaspoon chicken bouillon base
Instructions:
  • Place chicken leg quarters skin-side up on a work surface. Cut into the thickest part of each drumstick down to the bone, then make two cuts in the center of each thigh about 1 inch apart. Season both sides generously with 2 teaspoons of kosher salt.
  • In a large skillet over high heat, heat oil until shimmering. Add chicken skin-side down and sear until golden brown, about 5-6 minutes. Flip and sear for an additional 2 minutes. Remove chicken to a plate, keeping any flavorful fat in the skillet.
  • Heat the skillet to medium, then add onion, celery, jalapeño, and a pinch of salt. Sauté until the onion is translucent and the veggies have softened, about 5-7 minutes. Next, add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic. Cook and stir until the garlic is slightly cooked and the spices are toasted, around 2 minutes.
  • Add tomato paste, vinegar, water, and saffron while turning up the heat. Stir in currants and chicken base, and bring to a simmer.
  • Place the chicken in the skillet skin-side up, reduce heat, and baste with the liquid. Cover and gently simmer for 1 hour.
  • Gently simmer the chicken, turning occasionally, until it's tender and almost falling off the bone, for about 30 minutes.
  • Continuously flip and baste the chicken. Raise the heat to medium and simmer without covering until the chicken is very tender and the braising liquid has slightly reduced, for an additional 20 to 30 minutes.
  • Adjust the seasoning of the braising liquid to taste and then serve.

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