This is a great, easy chicken dish. It is full of flavor and reminded me of both, Indian curries and Northern African dishes. The recipe is from the current issue of Food & Wine, and called Spice-Braised Chicken Legs with Red Wine and Tomato. I only used half the amount of chicken from the recipe but prepared all the sauce. I'm just a sauce junkie - I think I had already mentioned that.
2 tablespoons canola oil
6 chicken drumsticks
Salt and freshly ground pepper
1/2 teaspoon cumin seeds
2 large onions, thinly sliced
1 tsp garlic powder
3 tablespoons grated fresh ginger
3/4 tsp cinnamon powder
3-4 dashes crushed red pepper
2 bay leaves
1 cup dry red wine
1 cup chicken stock or low-sodium broth
One 28-ounce can diced tomatoes
Heat 1 tbsp oil over medium-high heat. Season the chicken with salt and pepper and to the skillet. Cook until browned, about 3 minutes per side. Transfer the browned chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet. Add the cumin seeds and cook over moderately high heat for about 10 seconds, until fragrant. Add the onions and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, cinnamon, crushed red pepper and bay leaves and wine, and simmer over moderately low heat for 5 minutes. Add the stock and the tomatoes with their juices and simmer for 10 minutes. Add the chicken to the sauce along with any accumulated juices and simmer over low heat, turning a few times, until the chicken is cooked through and the sauce is flavorful, about 50 minutes. Discard the bay leaves, season with salt and pepper and serve with rice.