So every Friday night I find myself in the same dilemma. Do I make the effort to actually get dressed (trust me, it’s an effort) and brave a crowded restaurant, or do I stay in, throw on an old t-shirt and fend for myself? Well, this week my sweats were ultimately the big winner.
Friday night meals can’t be complex – meaning I don’t have the energy to do much more than stir for a minute (possibly less) and throw something in the oven. So I tried to find something with just a few steps but a ton of flavor.
I decided to turn to Martha (who else?), and throw together her Indian spiced braised chicken. It’s so ridiculously easy that I barely count it as cooking.
Indian Spiced Braised Chicken (adapted from Martha’s Everyday Food)
1 1/2 lbs of boneless, skinless chicken thighs
1/2 medium onion, small diced
1 can (14.5 oz) diced tomatoes
2 TBS tomato paste
1 TBS grated ginger
2 minced garlic cloves
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
course salt and ground pepper
1/2 cup plain yogurt (8 oz)
1/4 cup chopped fresh cilantro
1/2 tsp garam masala
1. Preheat oven to 350 degrees.
2. Stir together chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander and cayenne; season liberally with salt and pepper. I used my dutch oven, but any heavy, oven-proof dish should work.
3. Stir in 1.5 cups of water.
4. Cover; bake until chicken is tender – approximately 2 hours.
5. Stir in yogurt and garam masala.
6. Top with chopped cilantro.
I served this over Basmati rice, but it would also be great over couscous. It serves up to four people with average appetites. Or two extremely hungry people and one small moderately-hungry child.