Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, February 11, 2014

Indian-Chicken Stew with Pearl Onions

Stews equal comfort food in any cuisine. Their rich flavor is the result of slow cooking at a low temperature, allowing the meats, vegetables, and seasonings to develop great flavor depth and supple texture. Few cuisines can compare to Indian when it comes to wonderfully fragrant spices that taste as pleasant and rich as their aroma promises.

Spices for the Stew
This simple Indian-style stew is loaded with both aroma and flavor. Tender pearl onions become caramelized in the broth and cool, creamy yogurt stirred in at the finish adds silkiness and a little tang. 

For tips on the easy way to peel pearl onions, check out Pan-Roasted Game Hens with Herb Rub and Pearl Onions.

Serves 4

  • 2 tbsp olive oil, plus more as needed
  • flour, for dredging
  • 5 whole chicken legs (about 3-1/2 lbs total)
  • sea salt
  • freshly ground black pepper
  • 1/3 cup dry red wine
  • 2 garlic cloves, crushed and peeled
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 6 oz peeled pearl onions (about 1-1/2 cups)
  • 3 cups low-sodium chicken broth
  • 1/4 cup plain Greek-style yogurt, plus more for serving
  • cooked basmati rice, chopped parsley, cilantro, or mint leaves, and warm naan, for serving
Pearl Onions 
Peeled Pearl Onions
  1. Heat a large Dutch oven over medium heat and add 2 tablespoons of olive oil.
  2. Spread flour in a large baking dish. Season the chicken with salt and pepper and dredge in the flour. 
  3. Working in 2 batches, add the chicken skin-side down to the pot and cook, without turning, until golden brown, 12-14 minutes. Transfer to a plate. (Add a little more oil to the pot for the 2nd batch, if needed.)
1st Batch Ready to Brown 
Chicken Beginning to Brown 
Browned Chicken
  1. Add the wine, garlic, and all spices (cumin through clove) and cook, scraping up browned bits, 1 minute. Add the onions and cook, stirring often, 2 minutes.
  2. Return the chicken to the pot and add the broth. Season with salt and pepper and bring to a simmer.
Wine, Garlic, and Spices
Pearl Onions Added 
Chicken and Broth Added
  1. Reduce the heat to low and cook, partially covered, until the chicken is fall-off-the-bone tender, 1-1/2 to 2 hours, depending on the size of the pieces. (Turn chicken legs after 1 hour.)
  2. Transfer the chicken to a plate. When cool enough to handle, remove the skin and pull the meat from the bones, shredding it. (Discard skin and bones.)
  3. Return the shredded chicken to the pot and stir in the yogurt. Cook over low heat 5 minutes.
Stew after 1 Hour
Cooked Stew
Broth with Chicken Removed
Shredded Chicken Returned to Pot
To serve, divide the rice among 4 shallow bowls. Spoon the stew on top and sprinkle with chopped herbs. Serve with pieces of naan and extra yogurt to dollop on the stew.

Indian-Chicken Stew with Pearl Onions

1 comment:

  1. This sounds interesting. I've never dealt much with Indian seasoning. I have to give this a try. Thanks for linking to What'd You Do This Weekend.