Nothing is better than a savory braise that you can just throw everything in a pot and let go for a few hours. This chicken braise has quickly become my favorite for the many depths of flavors it has. With some mediterranean and Middle Eastern vibes, this is the perfect dinner served over rice or greens.

As winter weather is coming to a close, it is the perfect way to end the season with this warming stew. It is also so good leftover that I was eating it cold for a week straight. Major crowd pleaser and easy to make large quantities of!

Ingredients:

  1. 1 yellow onion sliced thin
  2. 1 yellow bell pepper sliced thin
  3. 1 red bell pepper sliced thin
  4. 1 TB minced garlic
  5. 1 TB curry powder
  6. 28 oz can of plum tomatoes (I use Trader Joes San Marzano)
  7. 1/2 cup chicken broth
  8. 2 lbs of boneless skinless chicken thighs
  9. 1 Tsp sumac
  10. 1/2 tsp nutmeg
  11. 2 tsp dried basil
  12. 3 tsp salt

Instructions:

  1. Preheat oven 250 F
  2. In a braising pot over medium heat saute your onions and peppers in olive oil, add 1 tsp of salt.
  3. Once onions are translucent, add your minced garlic and curry powder until fragrant, around 2 minutes.
  4. Crush your tomatoes by hand and add them with the canned liquid to the pot. Also add your chicken thighs and chicken broth, making sure the liquids come up 3/4 of the chicken, but not completely covering.
  5. Add your Sumac, Nutmeg, and Basil and remaining 2 tsp of salt.
  6. Cover with a lid and place in the oven for 1.5 hours.
  7. Shred the chicken with two forks and once done and simmer stovetop for 15 minutes to reduce liquid slightly. Serve and enjoy!
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