Description
This Aleppo Pepper Braised Chicken recipe transforms simple chicken thighs into a rich, flavorful dish with the smoky, fruity heat of Aleppo pepper. Slowly braised in a tomato-based sauce with garlic, onion, and warming spices, the chicken becomes fall-off-the-bone tender.
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Braising Sauce:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 ½ cups chicken broth
- 2 tablespoons Aleppo pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- 1 teaspoon honey or sugar (to balance acidity)
For Garnish:
- Fresh parsley or cilantro, chopped
- Lemon wedges
Instructions
- Sear the chicken: Season chicken thighs with salt and pepper. Heat olive oil in a Dutch oven or deep skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes per side until golden brown. Remove and set aside.
- Cook the aromatics: In the same pan, sauté onions until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Build the sauce: Stir in tomato paste, Aleppo pepper, cumin, and smoked paprika. Cook 1–2 minutes until fragrant. Add crushed tomatoes, broth, thyme, bay leaf, and honey. Stir well.
- Braise the chicken: Return chicken to the pot, nestling into the sauce. Partially cover and simmer on low heat for 35–40 minutes, until chicken is tender and fully cooked.
- Finish & serve: Remove bay leaf, adjust seasoning, and garnish with fresh parsley and lemon wedges. Serve hot with rice, bread, or couscous.
Notes
- Use bone-in, skin-on chicken for the best flavor and tenderness.
- If you can’t find Aleppo pepper, substitute 2 parts paprika + 1 part mild chili flakes.
- For oven braising: after step 4, cover and cook at 350°F (175°C) for 40 minutes.
- Add chickpeas or roasted vegetables to the sauce for extra texture and nutrition.
- Make ahead: Braised chicken tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes