Welcome to a recipe that is the epitome of comfort food! These Chicken Thighs in Tomato Sauce are a journey to the heart of Georgian-inspired cuisine, bringing rich, aromatic flavors right to your dinner table. The secret lies in a beautifully simple yet profound combination of spices like adjika and khmeli-suneli, which infuse the tender chicken and luscious tomato sauce with an unforgettable taste. This dish is perfect for a cozy family dinner, filling your home with an irresistible aroma as it bakes. The chicken becomes so tender it melts in your mouth, while the sauce is perfect for soaking up with a piece of fresh bread. Get ready to create a meal that feels like a warm hug in a bowl.
Chicken thighs in tomato sauce.
Ingredients for Chicken Thighs in Tomato Sauce
- 1 kg (about 2.2 lbs) chicken thighs
- 150 g (about 5.3 oz) tomato paste
- 100 g (about 1 medium) onion
- 2 cloves garlic
- 2 teaspoons adjika (a spicy Caucasian paste made from hot peppers, garlic, and herbs)
- 2 teaspoons khmeli-suneli (a traditional Georgian spice blend)
- 250 ml (about 1 cup) water
- salt, sugar to taste
How to Cook Chicken Thighs in Tomato Sauce
I prepare 2 medium-sized thighs per adult serving.
Patting the thighs dry with paper towels.
Placing the chicken thighs skin-side down into a hot skillet.
Soak the chicken thighs in cold water, rinse thoroughly, and trim off any excess fat. For one adult serving, I usually prepare 2 medium-sized thighs. Chicken leg quarters also work well for this recipe, but I don’t recommend using chicken breast, as white meat is not suitable for this dish.
Pat the thighs dry with paper towels. Wrap the skin around each thigh to create neat, roll-like pieces. If the skin pieces are too small, you can leave them as they are.
Sear the chicken. This recipe uses no oil, neither vegetable nor butter. We’ll only use the fat rendered from the chicken itself. Heat a large, heavy-bottomed skillet over high heat. Place the chicken thighs skin-side down onto the hot skillet. A non-stick pan or a well-seasoned old-fashioned cast-iron skillet will make this task easier. Fry until the skin is golden brown on one side; you’ll need to use high heat. The goal at this stage is to brown the chicken; it will cook through in the oven.
Mixing onion and garlic in a large bowl.
While the chicken is searing, prepare the sauce. Finely chop the onion. Press the garlic cloves through a garlic press. Combine the onion and garlic in a large bowl.
Adding thick tomato puree to the onion and garlic.
Pouring in cold water and mixing well.
Flipping the chicken thighs and frying the other side.
To the onion and garlic, add thick tomato puree; this recipe uses Italian passata. Add salt and sugar to taste. Stir in the adjika and khmeli-suneli.
Pour in cold water and mix well, and the sauce is ready. You can substitute the water with chicken or vegetable broth.
Flip the chicken thighs and fry on the other side until golden brown. This will take about 4-5 minutes per side.
Pouring the sauce over the chicken.
Pour the sauce over the chicken. Bring it to a boil over high heat. Meanwhile, preheat the oven to 170 degrees Celsius (340°F).
When the sauce comes to a boil, transfer the dish to the preheated oven.
Cover the skillet with foil, leaving a small opening for steam to escape. Once the sauce is boiling, transfer the dish to the preheated oven and place it on the middle rack. Cook for 40 minutes. For the last 5-10 minutes of cooking, you can remove the foil and turn on the broiler for a minute to brown the chicken even more.
And there you have it—a pan of perfectly tender, flavorful chicken thighs steeped in a rich and aromatic tomato sauce. This dish is a wonderful way to explore the warm, comforting flavors of Georgian cuisine in your own kitchen. Serve it hot with your favorite side dish. It pairs beautifully with fluffy rice, creamy mashed potatoes, or simple pasta to soak up every last drop of the delicious sauce. A piece of crusty bread is also a must! We hope this recipe brings warmth and joy to your table and inspires you to explore more culinary traditions. Enjoy your meal, or as they say in Georgia, 'gemrielad miirtvit!'
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