- 10 bone in chicken thighs
- 1 tablespoon kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
Preheat a large dutch oven over medium high heat. in the meantime season chicken thighs on both sides with salt and on flesh side only with spices. Add half of olive oil to preheated pan and swirl to coat evenly. Make sure pan and oil are hot enough by testing with one piece of chicken. you should hear a sizzle. If so, add half of chicken, skin side down, and leave it alone. Do not move or disturb for at least 5 minutes. Once skin side is very well browned, this could take as long as 8-10 minutes, flip over chicken and brown flesh side an additional 4-5 minutes. Remove chicken and repeat with remaining chicken. After all chicken is browned preheat oven to 275 degrees and add to pan:
- 2 sweet onions, rough chopped
- 1 carrot, rough chopped
- 3-5 branches fresh thyme
- 6 cloves garlic, whole
Sauté on medium heat for about 12 minutes until soft, translucent and barely browned on edges. Add:
- 3-4 persian dried limes
- 1 bay leaf
- 1/2 cup dry white wine
Allow wine to evaporate and add:
- 1 cup chicken stock
- 3 tablespoons pomegranate molasses
Return chicken thighs to the pan in one single layer, slightly shingled/overlapping is ok, cover and place entire pot in the oven for 2 hours. Remove bay leaf, thyme sprigs and dried limes, top with fresh cilantro and serve with rice.