Ingredients
Scale
- 6 bone-in, skin-on chicken legs, separated into thighs and drumsticks
- 1 Tbsp lemon juice
- 2 Tbsp kosher salt, plus more as needed
- ¼ cup canola oil
- 2 large onions, finely diced or chopped
- 3 garlic cloves, smashed
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground fenugreek seed or leaf
- 1 tsp freshly ground black pepper, plus more as needed
- 6 hard-boiled eggs, peeled
- 2 ¼ cups homemade or low-sodium store-bought chicken stock, or water
Instructions
- Rub the chicken with the lemon juice and 1 Tbsp salt. Let it sit for 30 minutes.
- Meanwhile, heat the oil in a heavy-based wide skillet or Dutch oven (large enough to hold the chicken in one snug layer) over medium heat, add the onions and the remaining 1 Tbsp salt, and sauté gently until fragrant, golden brown, and sweet, about 20 minutes. Do not let the onions actually brown.
- Add the garlic, cumin, ginger, cardamom, turmeric, paprika, fenugreek and pepper, and stir for a minute so the spices bloom in the oil. Nestle the chicken pieces and the eggs into the pan and pour in the broth.
- Cover the pan and adjust the heat to a solid simmer. Cook for about 30 minutes. Then remove the lid (so the sauce will reduce and thicken a bit) and continue to simmer until the chicken is very tender when poked with a knife and the juices run clear (or until the thickest part of the thigh or drumstick reaches 165°F/74°C on an instant-read thermometer), 45-60 minutes.
- Taste and adjust with more salt or pepper.
- Serve with lachoh to mop up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: One-pot
- Cuisine: Holiday