Chicken with Red Onion Sauce
(Lucy Waverman, Globe and Mail - 22 Jan 05)

[Printable Version]

      2 tablespoons olive oil

      2 pounds chicken thighs (Herb thinks breasts would be better)

      Salt and freshly ground pepper

      1 teaspoon paprika

      1 red onion, thinly sliced (about 1 1/2 cups)

      1 teaspoon ground coriander

      1 teaspoon ground ginger

      1/2 teaspoon cinnamon

      1/2 teaspoon turmeric

      Pinch cayenne

      2 cups chicken stock

      1 tablespoon ginger or orange marmalade

      2 tablespoons chopped fresh mint or parsley

      Preheat oven to 400 degrees.

Heat oil in a large oven-proof skillet over medium high heat.  Season chicken with salt, pepper and paprika. 

Place in skillet skin side down and fry for 3 minutes or until skin is golden.  Turn over and fry second side for one minute.  Reserve chicken.

Discard all but 1 tablespoon of oil.  Add onion and sauté for 8 minutes or until onions are very soft.  Stir in coriander, ginger, turmeric, cinnamon and cayenne and cook for two minutes or until spices are fragrant.

Add stock and bring to boil, scraping bottom of pan to dissolve any spices and browned bits.  Boil for 5 minutes or until stock is reduced by half.  Stir in marmalade.

Return chicken to skillet and place in oven.  Bake for 15 to 20 minutes or until chicken is cooked through.  Sprinkle with mint or parsley.

Serves four.

Serve with braised winter greens.