Braised Chicken Thighs and Legs with Tomato
Ingredients 4 tablespoons canola oil 6 chicken thighs 6 chicken legs Kosher salt 1 teaspoon whole cumin seeds 2 teaspoons chili flakes 1 large white onion, peeled, halved and thinly sliced 1 large ginger knob, peeled and grated 6 garlic cloves, peeled and halved lengthwise 1 (28-ounce) can whole, peeled tomatoes 2 cinnamon sticks 4 fresh or dried bay leaves Water, as needed Directions Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside. In the same s...