Aromatic Braised Chicken with Fried Onions

Ingredients for Aromatic Braised Chicken with Fried Onions

• 1.1kg chicken thighs with bone, skin discarded

• 4 cebollitas medianas, en cuartos

• 5 dientes de ajo, picados

• 1 tablespoon minced peeled ginger

• 2 sprigs fresh curry leaves, leaves removed from stems

• 1 cucharadita de cayena

• 1/4 cucharaditas de granos de pimienta negra

• 10 clavos de olor enteros

• 1 (1-inch) piece cinnamon stick

• 1 cucharadita de vinagre blanco destilado

• 120ml de agua

• Alrededor de 475 ml de aceite vegetal

• 1 medium onion, thinly sliced

• 3 teaspoons plain flour, divided

Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.

Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.

Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.

Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 45ml oil.

Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.

Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.

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