Middle Eastern Chicken Stew 3

Ingredients

• 800 gchicken thighs
• 1onion
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Start by patting the 800 g of chicken thighs dry with paper towels. Season them generously with fine sea salt and black pepper on both sides. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Brown them for about 5-7 minutes on each side until they develop a deep golden color and the skin is crispy. Remove the chicken from the pot and set aside.
2. In the same pot, add 1 finely chopped onion to the remaining oil and chicken drippings. Lower the heat to medium. Stir the onion occasionally, scraping up any browned bits from the bottom of the pot. Cook until the onion becomes translucent and tender, releasing a sweet aroma, about 5-8 minutes.
3. Return the browned chicken thighs to the pot, nestling them among the onions. If there is any accumulated juice from the resting chicken, pour it back into the pot. Cover the pot with a lid and let the chicken simmer gently over low heat. The chicken is ready when it is cooked through and tender, and the juices run clear when pierced, approximately 20-25 minutes.
4. If the sauce seems too thin, remove the lid and increase the heat to medium. Allow the liquid to reduce slightly, stirring occasionally, until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if necessary.
5. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the stew for a burst of color and freshness. Serve the chicken stew hot, accompanied by your choice of side dishes, and enjoy the flavors of Middle Eastern home cooking.