Ingredients
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 4 bone-in chicken thighs, skin removed (about 1 pound)
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 teaspoons cumin seeds
- 1 bunch scallions (white and green parts), thinly sliced
- 1/2 small head green cabbage, cored, halved, and thinly sliced
- 2 tablespoons coarsely chopped cilantro leaves
- Squeeze of lemon juice
- Freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.
Copyright 2005 Television Food Network, G.P. All rights reserved.
