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Golden Sauce Chicken Legs

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PREP TIME
15 min
COOKING TIME
130 min
TOTAL TIME
145 min
SERVINGS
4 servings
Dinner Indian Moroccan
Golden Sauce Chicken Legs
Ingredients
  • 4 (12 ounce) chicken leg quarters
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced jalapeño pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 3 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 3 tablespoons white wine vinegar
  • 2 1/2 cups cold water
  • 1 teaspoon saffron threads, crushed
  • 1 teaspoon dried currants
  • 1 teaspoon chicken bouillon base
Instructions
1
Begin by laying chicken leg quarters flat on a clean surface, with their skin facing upwards. Make incisions into the thickest portion of each drumstick, extending all the way down to the bone. Next, create two parallel cuts about an inch apart in the center of each thigh. Sprinkle both sides liberally with 2 teaspoons kosher salt.
2
Heat oil in a large skillet over high heat, then carefully add the chicken, skin-side down. Allow it to sear for 5 to 6 minutes on the first side, or until the skin is nicely browned. Flip and sear for an additional 2 minutes on the second side. Remove the chicken from the skillet, leaving any excess fat behind.
3
Reheat the heat to medium and add sliced onion, chopped celery, diced jalapeño, and a pinch of salt to the skillet. Cook until the onion becomes translucent and the vegetables have softened, taking around 5 to 7 minutes. Add ground cumin, smoked paprika, ground coriander, turmeric powder, black pepper, cayenne pepper, cinnamon sticks, and minced garlic; cook and stir until the garlic has softened slightly and the spices have toasted, approximately 2 minutes.
4
Stir in a spoonful of tomato paste, vinegar, water, and saffron threads. Increase the heat to high and stir in currants and chicken base; bring the mixture to a gentle simmer.
5
Add the chicken back into the skillet, skin-side up, and reduce the heat to low. Baste the chicken with the liquid and cover the skillet. Cook over low or medium-low heat at a gentle simmer for 1 hour.
6
Flip the chicken, cover, and continue to simmer gently until the meat is tender enough to be easily pierced with a fork, taking about 30 more minutes.
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 slightly, taking 20 to 30 minutes more.
8
Taste the braising liquid and adjust seasoning if needed before serving.