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Playing Braised Chicken Thighs with Winter Vegetables


  • 2 cups chicken stock stock, or high-quality store-bought
  • 2 teaspoons canola oil
  • 1/2 teaspoon cumin seeds
  • 2 cloves, whole
  • 1 piece cinnamon stick, One 1/4-inch
  • 1 bay leaf
  • 1/2 onion, small finely chopped
  • 1 tablespoon ginger, minced peeled fresh
  • 1 tablespoon serrano chiles, minced
  • 2 cups medium-fine cracked wheat
  • salt, Kosher


Serves: 4 to 6 servings


Gently heat the stock in a small saucepan. Keep warm.

Meanwhile, in a 4-quart saucepan, heat the oil over a medium heat until shimmering. Add the cumin, cloves, cinnamon and bay leaf, and cook, stirring and shaking the pan, until fragrant, 2 to 3 minutes. Add the onion, ginger and chiles, and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.

Stir in the cracked wheat and cook, stirring occasionally, until it is lightly colored and smells toasted, 5 to 6 minutes. Stir in the warm chicken stock and salt to taste, and bring to a boil over high heat. Remove the pan from the heat, cover and let the pilaf stand until all the liquid is absorbed, about 30 minutes.

Excerpt from Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love by Floyd Cardoz. Copyright © 2016 by Floyd Cardoz. Used with permission by Artisan. All rights reserved.