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Golden Chicken

Dinner 🍽️Lunch 🥪 Moroccan High-Protein 💪Gluten-FreeAyurvedic 🧘Paleo 🦴Halal 🕌Comfort-Food

Golden Chicken braises low and slow until the leg quarters turn tender and nearly fall off the bone, bathed in a saffron-hued sauce layered with cumin, smoked paprika, and warm spices. A touch of vinegar brightens the richness while currants add subtle sweetness for balance. Serve this aromatic, gently spicy dish for a cozy dinner when you want deep, developed flavor.

  • Prep15 mins
  • Cook2 hrs 10 mins
  • Serves4
  • DifficultyMedium
Golden Chicken
  1. 1

    Place the chicken leg quarters on a work surface with the skin facing up. Cut into the thickest part of each drumstick all the way to the bone. Make two more cuts, about 1 inch apart, in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.

  2. 2

    Heat oil in a large skillet over high heat. Add the chicken skin-side down and sear until the skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and transfer the chicken to a plate, leaving the rendered fat in the skillet.

  3. 3

    Turn the heat back to medium; add the onion, celery, jalapeño, and a pinch of salt to the skillet. Cook, stirring, until the onion is translucent and the vegetables are softened, 5 to 7 minutes. Add the cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until the garlic has cooked a bit and the spices are toasted, about 2 minutes.

  4. 4

    Stir in the tomato paste, vinegar, water, and saffron. Increase the heat to high and stir in the currants and chicken base; bring to a simmer.

  5. 5

    Return the chicken to the skillet, skin-side up, and reduce the heat to low. Baste the chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.

  6. 6

    Flip the chicken, cover, and simmer gently until the meat is fork-tender and nearly falling off the bone, about 30 more minutes.

  7. 7

    Flip and baste the chicken again. Increase the heat to medium and cook, uncovered, until the chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.

  8. 8

    Taste the braising liquid and adjust the seasoning if needed before serving.