Careme

Instructions

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1. 1.

   Pat 1 1/4 pounds bone-in chicken thighs dry and season all over with 1 3/4 teaspoons Morton kosher salt. Let stand for 15 minutes while preparing the other ingredients.

2. 2.

   Prepare the vegetables:

   • Dice 8 ounces tomatoes for the braise.
   • Cut 8 ounces tomatoes into wedges for the salad.
   • Thinly slice 6 ounces yellow onion for the braise.
   • Thinly slice 2 ounces yellow onion for the salad.
   • Mince 2 garlic cloves.
   • Finely grate 1 tablespoon fresh ginger.

   Keep the braising vegetables and salad vegetables separate.

3. 3.

   Combine 1/2 cup basmati rice, 3/4 cup water, and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. 4.

   Make the tomato salad by tossing the prepared tomato wedges and salad onion with 1 tablespoon neutral cooking oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Morton kosher salt, and 1/4 teaspoon ground black pepper. Set aside to lightly marinate.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Place the seasoned chicken skin-side down and sear for 5 minutes; turn and cook for 3 minutes. Transfer the chicken to a plate.

6. 6.

   Reduce the heat to medium. Add the prepared braising onion and cook for 6 minutes, stirring frequently. Add the prepared garlic, prepared ginger, 1 1/2 tablespoons berbere seasoning, and 3/4 teaspoon Morton kosher salt; stir for 30 seconds. Add the prepared diced tomatoes and cook for 3 minutes, crushing them lightly.

7. 7.

   Pour 1/2 cup water into the skillet and scrape up the browned bits. Return the seared chicken and its juices to the skillet, skin-side up. Cover and simmer over medium-low heat for 16 to 20 minutes, until the chicken reaches 175°F. Rest the chicken in the sauce off the heat for 5 minutes.

8. 8.

   Spoon the fluffed rice into shallow bowls, top with the chicken and berbere-tomato sauce, and plate the fresh tomato salad alongside.

Want more detail? See the temperature guide.