Ruddy stewed chicken in tomato sauce with spices
6 servings
30 minutes
Rosy stewed chicken in tomato sauce with spices is a dish that embodies the warmth and richness of Italian cuisine. Its roots trace back to traditional village recipes where simple ingredients come together to create incredible depth of flavor. Tender chicken meat simmered in a rich sauce of tomatoes and aromatic spices absorbs the flavors of garlic, ginger, and garam masala, acquiring a spicy, slightly smoky note. The golden crust achieved through final baking gives the dish an appetizing appearance and rich taste. This is the perfect treat for cozy family lunches or festive dinners, especially when paired with fresh bread or pasta that help unveil the full spectrum of aromas. Fragrant, warming, and rich — this recipe will adorn any table.
1
Preheat the oven to 160 degrees.
2
In a large pot with a lid, heat 4 tablespoons of olive oil, add finely chopped onion and celery, and cook for 5 minutes. Add minced garlic and grated ginger and sauté for a few minutes.
- Olive oil: 5 tablespoon
- Onion: 2 heads
- Celery stalk: 2 pieces
- Garlic: 4 cloves
- Ginger root: 1 piece
3
Add spices and cook for a minute, then pour in the broth and add the tomatoes. Season with salt and pepper and add the chicken. Cover with a lid and place in the oven for 1.5 hours.
- Turmeric: 0.5 teaspoon
- Chili powder: 0.5 teaspoon
- Ground cumin (zira): 1 teaspoon
- Smoked paprika: 1 teaspoon
- Ground coriander: 1 teaspoon
- Garam masala: 2 teaspoons
- Chicken broth: 300 ml
- Tomatoes in their own juice: 800 g
- Chicken: 1.8 kg
- Onion: 2 heads
- Celery stalk: 2 pieces
- Garlic: 4 cloves
- Ginger root: 1 piece
4
Remove the lid and brush the chicken with the remaining olive oil. Drizzle with juices and return to the oven, uncovered, for another hour until the chicken is nicely browned.
- Olive oil: 5 tablespoon
5
Carefully transfer the chicken to a serving plate and cover with foil.
6
Bring the sauce to a boil in a pot and cook for 10-15 minutes until slightly thickened.