Given my profession as a food writer, people are sometimes shocked when they learn I studied engineering in college. My undergraduate degree is in systems engineering with a focus on operations research, which has a lot to do with optimization. With that context, my path to developing recipes should make more sense: My goal with many of my recipes is to make them as efficient as possible in terms of both ingredients and process. Minimum effort, maximum reward. Today’s recipe for garam masala baked chicken thighs with pears is a prime example.
It’s a riff on a personal and reader favorite, my Baked Chicken Thighs With Butter and Onions. That dish relied on a homemade spice blend of black pepper, garlic powder, dried thyme, cumin and paprika to season chicken thighs, which are then baked with butter and diced onions until browned and juicy. In this recipe, I rely on garam masala, homemade or store bought, to add warm flavor fitting for fall.
As with many spice blends, the exact concoction of garam masala varies from cook to cook (and brand to brand), but some of the ingredients it might include are bay leaves, black pepper, cardamom, cinnamon, cloves, coriander and cumin. The beauty of such blends is that they can be a fast track to a world of flavor in a single jar, saving you from the trouble of adding each individual component one at a time.
Baking or roasting chicken thighs is my go-to move whenever I want a hands-off protein that I know will turn out succulent and juicy. In this recipe, the seasoned thighs are placed atop a bed of pears and onions before heading into the oven. I love this technique of baking chicken on top of stuff so that the juices and rendered fat flavor whatever is underneath. Chicken thighs work particularly well here when cooked to an internal temperature of at least 175 degrees — and even better 10 or 20 degrees higher — to dissolve their connective tissue. The onion and pears absorb all the juicy goodness that comes off the thighs and almost confit in the rendered poultry fat, infusing them with flavor.
Before serving, the entire skillet gets drizzled with pomegranate molasses, which leads to another one of my recipe principles: Dishes should hit on at least two flavor notes to make them as enticing as possible.
This dish already has warmth from the garam masala, the savory chicken and onions, and a touch of sweetness from the pears. A finishing touch of sweet-tart pomegranate molasses rounds it out for a delicious symphony of flavors. (Salt and acid bring their own tastes to the table, but they also can work to enhance the others already in a dish. This is why so many desserts are finished with a sprinkle of flaky sea salt and savory dishes often call for a squeeze of lemon juice just before serving.)
A few minutes of knife work, a humble cast-iron skillet, a handy seasoning blend and a flavor-enhancing finishing touch make this recipe a new personal favorite — and one that I think you will love, too.
Keep it Clean. Please avoid obscene, vulgar, lewd,
racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another
person will not be tolerated. Be Truthful. Don't knowingly lie about anyone
or anything. Be Nice. No racism, sexism or any sort of -ism
that is degrading to another person. Be Proactive. Use the 'Report' link on
each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness
accounts, the history behind an article.
(0) comments
Welcome to the discussion.
Log In
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.