Spicy Glazed Chicken
4 servings
90 minutes
Spicy chicken in glaze is a dish that embodies a passion for rich flavors and exquisite combinations of spices. This aromatic treat comes from European cuisine, where the delicate balancing of spices and glaze transforms simple ingredients into a gastronomic delight. Juicy chicken meat marinated in coriander, paprika, and cumin gains spiciness from chili pepper and fresh thyme. Caramelized onions and sugar create a rich glaze that adds a hint of sweetness to the dish, while potatoes provide textural depth. Braised in broth, the meat becomes incredibly tender, and the final touch of fresh thyme fills the dish with freshness. It is perfect for warm family dinners or festive evenings, impressing with its rich aroma and depth of flavor.
1
Chop the onion, mince the garlic. Remove seeds from the chili pepper and chop.
- Onion: 1 head
- Garlic: 1 clove
- Red chili pepper: 1 piece
2
Place chicken pieces in an airtight plastic container, poke with a fork, and sprinkle with onion, garlic, and spices. Add chili, lemon juice, soy sauce, and thyme. Mix, cover with a lid, and refrigerate for at least half an hour.
- Chicken thighs: 1 kg
- Onion: 1 head
- Garlic: 1 clove
- Ground coriander: 2 tablespoons
- Ground paprika: 1 teaspoon
- Red chili pepper: 1 piece
- Ground cumin: 2 tablespoons
- Lemon juice: 15 ml
- Soy sauce: 2 tablespoons
- Fresh thyme: 2 stems
3
Heat vegetable oil with sugar in a pan until the sugar dissolves and the mixture darkens. Add the marinated chicken pieces (leave the onion) and fry for 5 minutes, stirring.
- Vegetable oil: 2 tablespoons
- Sugar: 2 tablespoons
- Chicken thighs: 1 kg
4
Put the chopped potatoes and pickled onions and fry for 10 minutes over medium heat.
- Potato: 0.5 kg
- Onion: 1 head
5
Pour in the broth, cover, and simmer for 25 minutes. Then cook for another 10 minutes uncovered. Garnish with thyme and serve.
- Chicken broth: 600 ml
- Fresh thyme: 2 stems