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Chicken Thighs with Onions and Nutmeg |
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Serves: 4
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(Pollo con Cebollas y Nuez Moscada)
Category: Other Fried, Grilled, and Baked Chicken Dishes
Chicken thighs or legs become tender and succulent by cooking slowly in this rich sauce lightly infused with nutmeg. Nutmeg came to Mexico via sailing vessels from Asia to Acapulco in the late 1500s and was distributed throughout most of the country. Mexican home cooks usually go for the whole chicken, which they cut up themselves; I buy chicken thighs or legs for convenience.
2 tablespoons vegetable oil
1 teaspoon salt
8 chicken thighs or legs on the bone; skinned, if desired
2 large white onions, coarsely chopped
1 teaspoon grated nutmeg
1 teaspoon dried thyme
3 tablespoons coarsely chopped fresh cilantro
1/8 teaspoon freshly ground pepper
1/2 cup water
1. Preheat the oven to 325°. Heat the oil in a heavy skillet over medium-high heat. Add the chicken to the hot oil, and season with 1/2 teaspoon of the salt. Cook the chicken until browned on the outside, about 5 minutes; then put the chicken in an ovenproof casserole dish.
2. In the same pan, cook the onions over medium-low heat, stirring frequently, until they turn golden brown, 15 to 20 minutes. Add the nutmeg, thyme, cilantro, pepper, and the remaining salt. Stir to mix with the onions. Stir in the water, and bring to a boil.
3. Pour the skillet contents over the chicken in the casserole dish. Cover and bake until the meat is very tender and easily pierced with a fork in the thickest part, about 45 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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