Coconut Free Tomato-Ginger Masala Chicken Thighs with Sweet Potatoes
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 cup low-sodium chicken broth
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the thighs to a plate. Pour off all but about 1 tablespoon of fat from the pot.
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