With a cookbook in the market, a show on Food Network, a food delivery start-up, and widespread social media fandom, it is safe to say that Ayesha Curry has carved a strong foothold for herself in the culinary sphere. And that gives us a totally legit reason to trust her with all the recipes in the world, especially when her mother has passed it along.

In a recent interview with People magazine, Curry shared a recipe of “The smell would just penetrate through the entire house,” she recalls. “My mom had a hair salon in the basement and her clients could smell it, so she would have to make it for the masses.” The cooking prodigy has even included the mouthwatering chicken recipe in her first cookbook, The Seasoned Life.

Here’s how you can make the delicious and juicy chicken preparation at home!

Ayesha Curry’s Brown Sugar Chicken Recipe

INGREDIENTS:

4 whole chicken legs, drumsticks and thighs attached (about 3 ½ lbs.)

Kosher salt

Freshly ground black pepper

1 tbsp. unsalted butter

1 tbsp. extra-virgin olive oil

2 tbsp. minced shallot

3 garlic cloves, minced

¾ cup chicken broth

1 cup of low-sodium soy sauce

2 packed cups of dark brown sugar

1 heaping tbsp. of minced fresh ginger

4 cups of steamed jasmine rice

 

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Season the chicken with salt and pepper.
  2. In a 5 ½-quart or larger Dutch oven or a heavy oven-safe saucepan, melt the butter with olive oil over medium-high heat.
  3. Working in two batches, brown the chicken until golden brown, about 5 minutes per side. Transfer the chicken pieces to a plate.
  4. Pour off all but 1 tbsp. of fat and return the Dutch oven to medium heat. Sauté the shallot until translucent, about 1 minute, adding the garlic halfway through cooking.
  5. Add the chicken broth and bring to a boil, dislodging any caramelized bits from the bottom of the Dutch oven to maximize flavor.
  6. Stir in the soy sauce brown sugar and ginger. Simmer to dissolve the sugar and thicken the sauce slightly, 3 to 5 minutes.
  7. Put the chicken back into the Dutch oven, skin-side up, and cover with the lid. Bake for 30 minutes.
  8. Remove the lid and bake until the chicken is nearly falling off the bone, about 30 minutes more (test a piece by piercing with a fork to see if the meat pulls away easily.)
  9. To serve, put a chicken leg on each plate. Spoon some rice next to the chicken and drizzle some of the sauce over both.

Note: You can also serve the chicken with a side of vegetables. Curry says, “If you’re looking for a vegetable to pair with it beyond the usual suspects, here’s what my mom does: She cuts an acorn squash in half, scoops out the seeds (but leaves the skin on), and then slices it into planks. She sprinkles the squash planks with cinnamon, salt, and black pepper and then roasts it in the oven alongside the chicken.”

Published by Hungry Forever