This delicious chicken dish is a perfect combination of tender chicken thighs, fragrant spices, and hearty Yukon gold potatoes. It’s a simple yet flavorful meal that’s sure to become a favorite in your household. The cumin and fennel seeds add an aromatic touch, while the paprika and red pepper flakes give it a subtle kick. Let’s dive into this tasty and easy-to-make recipe!
Full Recipe:
Ingredients:
- 2 tablespoons vegetable oil
- 2 lbs chicken thighs, skinless and boneless, cut into bite-sized pieces
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon thyme, dry
- 1/2 teaspoon paprika
- Pinch of red pepper flakes (optional, for heat)
- 1 yellow onion, peeled and sliced (medium size)
- 3 Yukon gold potatoes, peeled and cut into small bite-sized cubes
- 1 tablespoon garlic, chopped
- 1/4 cup cilantro, chopped (for both cooking and garnishing)
Instructions:
Step 1: Prepare and Cook the Chicken
- Heat the Oil: In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- Sear the Chicken: Add the chicken thigh pieces to the pan. Season them with salt and pepper, and sear until they are golden brown on all sides (about 4-5 minutes). Remove the chicken from the pan and set it aside.
Step 2: Cook the Aromatics and Potatoes
- Add the Spices: In the same pan, add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, and 1/4 teaspoon of dried thyme. Stir the spices for about 30 seconds until they release their aroma.
- Add the Vegetables: Add the sliced onion and cook until it becomes soft and translucent (about 3 minutes). Then, add the garlic and stir for another 30 seconds.
- Add the Potatoes: Add the Yukon gold potatoes to the pan and stir them into the onion and garlic mixture. Season with 1/2 teaspoon of paprika and a pinch of red pepper flakes if using.
Step 3: Combine and Simmer
- Return the Chicken: Add the chicken back into the pan with the vegetables.
- Add Water and Simmer: Pour in about 1/2 cup of water or chicken broth to create a bit of steam for cooking. Cover the pan with a lid and let the chicken and potatoes simmer for about 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Add the Cilantro: Stir in half of the chopped cilantro during the last 5 minutes of cooking for extra flavor.
Step 4: Serve and Garnish
- Garnish: Once everything is cooked, remove from the heat and sprinkle the remaining cilantro over the dish.
- Serve: Serve hot with rice, naan, or any side of your choice.
Nutritional Information (Per Serving):
- Calories: Approximately 450 kcal
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 250mg
Cooking Tips:
- Adjust the Spices: If you like your dish spicier, feel free to add more red pepper flakes or use a hotter variety of paprika.
- Use Fresh Herbs: If you have fresh thyme, it can be used instead of dried thyme for a more vibrant flavor.
- Vegetable Substitutes: You can swap Yukon gold potatoes with sweet potatoes or even add other vegetables like carrots or bell peppers for added nutrition and color.
Storage Tips:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the chicken and potatoes in a skillet over low heat or in the microwave until warmed through.
- Freezing: This dish can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs):
- Q: Can I use chicken breasts instead of thighs?
A: Yes, you can substitute chicken breasts, but keep in mind they may cook faster than thighs, so adjust the cooking time accordingly to prevent drying out. - Q: What other herbs can I use?
A: You can add fresh parsley, basil, or even mint as garnishes for a fresh twist. - Q: Can I make this dish vegetarian?
A: Absolutely! You can omit the chicken and add chickpeas, tofu, or paneer for a vegetarian version.