| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 28g | 7g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 25g | 0.8g |
As a Seattle-born, Japan-raised chef, I have had the privilege of tasting and creating a diverse array of culinary delights. Today, however, I will focus on a favorite recipe whose name encompasses its main ingredients: Braised Chicken with Purslane and Tomatoes. The union of succulent chicken thighs, tangy tomatoes, and crispy purslane makes a heartwarming dish that is as savory as it is nutritious. Whether it’s a chilly evening’s family dinner or a celebratory gathering among friends, this dish never disappoints.
A Fusion of Flavours
This recipe is the embodiment of my dual heritage. I love the way the robust flavours of the US Pacific Northwest intertwine elegantly with the subtle finesse of Japanese cuisine. The earthy umami from the chicken mingles flawlessly with the tangy zest of tomatoes and the slightly sour, yet uniquely tasty, taste of purslane. The traditional Japanese ingredients that I have incorporated such as ginger and garlic amplify the delectable dish to an entirely new dimension.
Health Benefits Abound
Beyond taste, Braised Chicken with Purslane and Tomatoes packs a powerful nutritional punch. Chicken is an excellent high quality, lean protein source. More thrilling is the purslane plant. WebMD affirms that this oft-overlooked humble weed is a rich source of Omega-3 fatty acids, essential for a healthy heart. Tomatoes, renowned for their wealth of vitamins and antioxidants, further ensconce this dish in the realm of ‘superfoods’.
In culinary pairing, this braised chicken dish matches perfectly alongside a lovely mixed green salad or a traditional miso soup, enhancing the balance and diversity of your meal. If you’re a fan of Italian cuisine, you might find this recipe reminiscent of Chicken Cacciatore, another delightful chicken dish rich in tomatoes and herbs.
I hope you fall in love with this Braised Chicken with Purslane and Tomatoes recipe just as much as I have. Each bite is a journey, a testament to the fusion of my two worlds, and I am excited for you to embark on this flavourful adventure.
What You’ll Need
- 12 pieces chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 6 medium tomatoes, chopped
- 1 cup chicken stock
- 1 bunch fresh purslane, tough stems removed
- 2 tablespoons fresh lemon juice
- 1 bunch fresh cilantro, chopped for garnish
Method
Step One
Season the chicken thighs with salt and black pepper to taste. Heat the vegetable oil in a large pan over medium-high heat. Add the chicken thighs and cook until they are browned on all sides. This will take about 5-7 minutes. Once browned, remove the chicken thighs from the pan and set them aside.
Step Two
In the same pan, add the finely chopped onion and cook for about 2-3 minutes, or until it becomes translucent. Add the minced garlic, finely grated ginger, ground cumin, and ground coriander. Stir well and cook for another minute until the spices are well mixed with the onions and garlic.
Step Three
Add the chopped tomatoes to the pan and cook for about 5 minutes, or until they begin to break down and release their juices. Pour in the chicken stock and bring the mixture to a simmer.
Step Four
Return the chicken thighs to the pan, nestling them into the tomato mixture. Cover the pan and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
Step Five
Remove the pan from heat. Stir in the fresh purslane and lemon juice. Let the dish sit for a few minutes to allow the purslane to wilt from the heat of the dish.
Step Six
Before serving, sprinkle the dish with the chopped fresh cilantro as garnish. Serve warm.
