Ingredients

• 6 bone-in chicken legs, skin removed
• 3 medium-sized carrots, diced
• 2 cloves garlic, minced
• 1 large yellow onion, diced
• 1 whole red bell pepper, cored and diced
• 2 teaspoons curry powder
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 2 tablespoons granulated sugar
• 2-3 cups chicken stock
• 1 tablespoon ketchup
• 2 tablespoons chopped cilantro, for topping (optional)

Directions

• In a large bowl add chicken, carrots, garlic, onion, and bell pepper. Mix together.
• Sprinkle on curry powder, smoked paprika, oregano, kosher salt, and pepper. Stir to evenly coat the whole mixture in seasoning.
• In a large pan (I used my 3.5 quart braiser pan) add sugar over medium-high heat. Keep an eye on the sugar and watch it start to melt and slowly turn from clear to golden brown to dark amber brown. You have to keep your eye on the sugar as it can go from perfectly caramelized to burnt in a few seconds.
• Once the sugar is dark amber in color (think the color of maple syrup) add in the chicken and veggies and just enough chicken stock to reach the top of the chicken without totally covering it.
• Stir in ketchup, cover with a lid and let simmer over medium heat until the chicken is fall off the bone tender and fully cooked, about an hour. The mixture will cook down so if it starts to get dry and the chicken is not fully cooked simply add a little more stock.
• Once fully cooked sprinkle with cilantro and serve plain or overtop rice.

Photos