Golden Chicken
Description
Chef John's golden chicken is cooked low and slow, resulting in fall-off-the-bone chicken legs drenched in an intensely flavored golden sauce.
Ingredients
•
4 (12 ounce) chicken leg quarters
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2 teaspoons kosher salt, plus more to taste
•
1 tablespoon olive oil
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1 cup diced onion
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1/2 cup diced celery
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1/2 cup diced jalapeño pepper
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1/4 teaspoon ground coriander
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1/4 teaspoon ground turmeric
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1/2 teaspoon freshly ground black pepper
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground cinnamon
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3 cloves garlic, crushed
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1 tablespoon tomato paste
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3 tablespoons white wine vinegar
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2 1/2 cups cold water
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1 teaspoon saffron threads, crushed
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1 teaspoon dried currants
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1 teaspoon chicken bouillon base
Directions
1
Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2
Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3
Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4
Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5
Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6
Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7
Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8
Taste the braising liquid and adjust seasoning if needed before serving.