Spicy Tomato Chicken

Its the bay leaves, cinnamon and ginger setting this chicken and tomato stew apart from others. I’m not certain of the country origins but it tastes a little Northern Africa to me.

  • 1 lb  Chicken Legs
  • 1 lb  Chicken Thighs
  • 1 T + 1 t Salt
  • 1 T + 1 t Ground Black Pepper
  • 4T + 2T Olive Oil
  • 1 1/2 t Cumin
  • 1 t Red Chili Flakes
  • 3-4 Cinnamon Sticks
  • 3-4 Bay Leaves
  • 1-3 Hot Peppers, sliced
  • 1 Onion, sliced
  • 6-7 Garlic Cloves, chopped
  • 1-2 T Ginger, chopped
  • 1 Tin Chopped Tomato (28 oz)
  • 1/4-1/2 C Vegetable or Chicken Stock (make JIT)
IMG_1659 IMG_1660

Mix 1T salt with 1T black pepper then rub into chicken. Heat the 4T olive oil in a large frying pan over high heat, add chicken (in batches if necessary) cooking 3-4 minutes, then flipping over for another 3-4 minutes. Remove to a plate.IMG_1661

In the same frying pan add the 2 T olive oil. Then add onion, stir frying several minutes until golden. Add garlic, stir frying for another minute. Add ginger and hot peppers, stir frying for another minute. Add cinnamon sticks, bay leaves, cumin and red pepper flakes, stirring for another minute. Reduce heat to medium, add tomatoes, stirring to blend. Add remaining 1t salt and 1t black pepper, stir to blend. Cook over medium for 5 minutes uncovered. Add chicken to the pan, turning to coat the chicken in the tomato mixture. Add stock for desired consistency, stir, cover and cook for 30-40 minutes, turning chicken once halfway through.

Featured here with white rice and some bay leaves and cinnamon sticks I plucked from the mix.

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