Fall-Spiced Braised Chicken with Golden Beets
This is one of the most comforting, warm, delicious dishes I have ever had. The tender, braised chicken; the mildly sweet, rich coconut broth; the mix of whole spices. Everything just works perfectly and is so perfect for fall. Opt for ground spices instead of whole if desired - whole, toasted spices will taste better, ground spices is easier.
Ingredients
- 10 chicken legs
- 1 13.5oz can coconut milk
- 3 cardamom pods or 1/4 tsp ground cardamom
- 1-2 whole star anise or 1/2 tsp ground fennel seed
- 1/2 tsp caraway seed
- 2 cinnamon sticks or 1/2 tsp cinnamon
- 1 tsp coriander seed or 1/2 tsp ground coriander
- 1/2 tsp black peppercorns or 1/4 tsp fresh ground black pepper
- 4 whole cloves or 1/8 tsp ground clove
- 1/2 tsp allspice berries or 1/4 tsp ground allspice
- 2in turmeric root, cut into long slices or 1/2 tsp ground turmeric
- 2 tsp Hey Old Sport Overachiever seasoning or 1 1/2 tsp salt + 1/4 tsp pepper
- 1 small handful of pitted dates
- 1 golden beet washed, peeled, cut into small wedges
Instructions
- If using whole seeds, add the cardamom pods, star anise, caraway seed, cinnamon sticks, coriander seed, black peppercorns, whole cloves, and allspice berries into a dry pan and toast on medium heat on the stove top until fragrant. Remove to a large bowl.
- Add to the toasted spices all of the ingredients except for the chicken legs. Toss to mix evenly. Add the chicken legs and mix by hand to coat. Add to a deep-bottom tagine or a dutch oven with a lid. Roast at 325 °F for 90 minutes covered, then remove the lid and roast at 350 °F for 30 minutes. Remove from the oven.
- If using whole spices you can either strain out all the whole spices or just remove the cinnamon sticks, star anise, cardamom pods, and whole cloves, and set aside the chicken. Blend the sauce with an immersion blender for a smoother consistency. Serve over rice, mashed potatoes, or your favorite starch.