Blend of Nations Chicken
Take your taste buds on a global adventure with "Blend of Nations Chicken," a savory, spice-infused dish that fuses bold flavors from across the world. Juicy, bone-in chicken thighs are pan-seared to golden perfection and then simmered in a luscious sauce featuring aromatic garlic, onion, and ginger, along with warm spices like cumin, coriander, turmeric, and paprika. The addition of harissa paste and crushed tomatoes introduces a fiery North African touch, balanced beautifully with creamy richness and a refreshing burst of lemon juice. Garnished with fresh cilantro, this dish is a feast for the senses and pairs perfectly with fluffy naan or steamed rice. Ready in just one hour, "Blend of Nations Chicken" is a one-skillet masterpiece that's perfect for weeknight dinners or special occasions. Try it today and immerse yourself in a truly international culinary experience!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 large onion, finely chopped
- 1 tablespoon ginger, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 1 cup crushed tomatoes
- 0.5 cup heavy cream
- 1 teaspoon harissa paste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
- 4 servings naan or cooked rice (for serving)
Instructions
Pat the chicken thighs dry with a paper towel, then season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the chicken thighs, skin-side down, for about 4-5 minutes, until the skin is golden and crispy. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium, then add the remaining 1 tablespoon of olive oil.
Add the minced garlic, chopped onion, and minced ginger. Sauté for 3-4 minutes until softened and fragrant.
Stir in the cumin powder, coriander powder, paprika, and turmeric. Cook for 1 minute to toast the spices.
Pour in the crushed tomatoes and harissa paste. Stir well and let the mixture simmer for 3-4 minutes.
Add the heavy cream and water, stirring to combine. Taste and adjust seasoning with additional salt if needed.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and let the dish simmer on low heat for 25-30 minutes, until the chicken is cooked through and tender.
Finish with a squeeze of fresh lemon juice and sprinkle the chopped cilantro over the top.
Serve hot with naan or cooked rice for a complete meal.
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.6 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2953 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
