The wife thinks this belongs in the same braised chicken Hall of Fame as Leo Maya's Chicken with Green Sauce and Hainanese Chicken Rice. She can thank Molly Stevens's All About Braising. But I'm not as convinced.
The aggressive use of onion—there are two large onions in this dish, plus the raw onion added at the end—distract from the warm sauce. I kept picking around them, trying to find bites with just chicken and the sauce, which is delicately spiced with a pinch of heat. But, as you can see by the picture, something else went wrong.
In the final seconds I was supposed to stir in some yogurt, but the yogurt curdled instantly and didn't properly thicken the sauce. The thousands of little white specks told me I probably didn't let it cool off long enough. It was one of those important "learning from my mistakes" moments. I suppose if I had left out the raw onions and properly mixed in the yogurt, my opinion of the dish would change. Still good enough to warrant more experimentation and for whatever it's worth, a fun dish to say aloud. I never knew it existed before. Anyone run across this dish before?
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1 cup whole-milk yogurt
- 2 large onions
- 1/2 cup orange juice
- 1/4 cup water
- 1 tablespoon grated ginger
- 3 garlic cloves, chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1 chicken
- 2 tablespoons butter
In a large pot or Dutch oven, add the butter and turn the heat to medium. Break down the chicken into two legs and two breasts. Remove the skin. Brown the pieces in the pot, about 3 to 4 minutes per side. Remove the chicken and pour off all the fat.
Meanwhile, chop one of the onions. Toss in a blender along with the orange juice, water, ginger, garlic, coriander, turmeric, and cayenne. Blend until smooth.
Pour the orange mixture into the pot. Turn the heat to medium and cook for five minutes, stirring occasionally. Return the chicken pieces to the pot. Reduce the heat to a simmer and cover. Cook for 20 minutes. Flip the pieces and cook for another 25 minutes.
Meanwhile, thinly slice the last onion and rinse under cold water. When the chicken is done, remove it from the pot and set aside. Add the sliced onions, stir until coated, and the turn off the heat and cover. Let side for 5 minutes.
Carefully stir in the yogurt. Season with salt to taste. Serve the chicken with the sauce poured on top.