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How to Make Golden Chicken - A Step-by-Step Guide

Golden Chicken is a classic and delicious dish that is perfect for a cozy family dinner or a special occasion. The combination of juicy, tender chicken and a crispy, golden-brown exterior makes this recipe a crowd-pleaser. Whether you're a novice cook or a seasoned pro, you'll be able to whip up a batch of Golden Chicken with ease.

There are countless variations of Golden Chicken, but this particular recipe is a tried-and-true favorite. It features a simple yet flavorful blend of herb...

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Ingredients

  • 4 (12 ounce) chicken leg quarters
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced jalapeño pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 3 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 3 tablespoons white wine vinegar
  • 2 ½ cups cold water
  • 1 teaspoon saffron threads, crushed
  • 1 teaspoon dried currants
  • 1 teaspoon chicken bouillon base

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 10 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

    • Nutrition

    707 cal.

    • Total Fat: 45g
    • Saturated Fat: 12g
    • Cholesterol: 283mg
    • Sodium: 1478mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Protein: 63g
    • Potassium: 896mg

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