THE BEST WAY TO BROWN
Originally written for Tramontina USA
Browning is the simplest secret to bringing out the best in meat and poultry. You get crispy skins and caramelized edges, salty finishes and locked-in juices. There's less waste, as the chicken skins become the best part of the meal, and all those leftover pan bits from your pork chops (also called "fonds") revive a savory side or sauce.
Finding the right accompaniments, the right pan, and the right flavors can be more challenging. The last thing you want to do on a weekday night after a long day of work is experiment, so we’ve created a one-pot meal that will let you show off your new browning skills (don’t worry, we’ve got a few tips) and won’t crowd your sink with dishes.
Browning Tips:
Bringing your protein up to room temperature before cooking helps to cook more evenly, keeps it from steaming, and won’t shock your pan.
Salting every part of the meat before cooking, particularly the skins on chicken, is key in bringing out natural flavors.
Make sure you have consistent heat before adding your meat to the pan. You don’t want the oil to smoke too long, as it can burn quickly, but you do need it to be hot. Throw a couple drops of water into the oil—if it sizzles on contact, you’re ready to go.
Don’t crowd the pan. Without room for air circulation, nothing will brown properly. One single layer with a bit of spacing is perfect. We love the Trip-Ply Clad deep sauté pan for that reason: a wide surface area lets you brown most ingredients in one batch and the high walls prevent messy splatter.
Resist the urge to flip the protein. You want it to completely brown before turning. It will naturally release from the pan if it’s browned properly. This keeps the natural juices inside the meat and out of the pan. Watery contents make it challenging to get a nice crisp.
Whether it’s ground or whole cuts of protein, you do want it to reach a browned color, not a pale gold. Achieving a deep caramel is what brings out the most flavor and best textures.
O N E - P O T M O R O C C A N C H I C K E N T H I G H S
Serves: 6 | Prep Time: 45 min | Cook Time: 1 hour
INGREDIENTS
6 bone in chicken thighs
2-3 Tablespoons olive oil
Salt to taste
1 medium yellow onion, diced
4 garlic cloves, minced
1 ½ Tablespoon ginger, grated
2 Tablespoons tomato paste
2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon cinnamon
2 carrots, peeled, quartered lengthwise and cut in 2-inch pieces
1 zucchini, quartered lengthwise and cut in 2-inch pieces
1 eggplant cut in 2-inch pieces
2 cups diced tomatoes
2 cups chickpeas, rinsed and drained
10 strands saffron
1 ¼ cup quinoa
2 ½ cups chicken broth + 2 tablespoons
½ cup raisins
⅓ cup cilantro, chopped
¼ cup sliced almonds, toasted
INSTRUCTIONS
Heat large deep skillet on medium heat with oil. Generously season both sides of chicken thighs with salt.
Place chicken in skillet, skin side down. Chicken should sizzle when placed in pan. Cook until browned and releases from pan. Flip to other side. Cook for 1-2 minutes. Transfer to plate. The chicken will not be fully cooked at this point.
Add onion to same pan and cook until softened, about 5 minutes. Add garlic, ginger, tomato paste, cumin, paprika, cinnamon, and carrots to pan. Sprinkle with a pinch of salt. Cook for 8-10 minutes until carrots are slightly tender but not cooked all the way through.
Add zucchini and eggplant and cook for 2 minutes.
Stir in chickpeas, quinoa, tomatoes, and chicken broth. Season with more salt. Bring liquid to boil, cover, and reduce to heat to simmer for 10 minutes.
Dissolve saffron in a small bowl with 2 tablespoons of broth. Stir into quinoa mixture, along with raisins.
Set chicken onto mixture, nestling it in, and cook until the chicken is cooked through, another 15 minutes. Most of the liquid will absorb. Serve sprinkled with cilantro and almonds.