Chicken with Almonds and Honey

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a wide pot and brown the chicken thighs on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 2
   Add the onion to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the turmeric and cinnamon and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
4. 4
   Add the stock and bring to a boil.

   Stove
5. 5
   Return the chicken thighs to the pot and season with salt and black pepper.
6. 6
   Turn down to low, cover and simmer 30 minutes, until the chicken thighs soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Add the honey and almonds, remove the lid, raise the heat and cook another 10 minutes, until the sauce reduces.

   Stove
8. 8
   Serve with rice.