1 inch piece fresh ginger, peeled and roughly chopped
2 tablespoons sweet paprika
2 tablespoons packed brown sugar
4 whole cloves or ⅛ teaspoon ground cloves
2½ teaspoons ground turmeric
2 teaspoons cumin seeds
½-1 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 1/4 t each Kosher salt and ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed and halved
2 tablespoons neutral oil
Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve
Fresh cilantro leaves, to serve
Preparation
In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ teaspoons each salt and pepper, and 3 tablespoons water. Puree until smooth, scraping the blender as needed.
Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.
In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes.
Stir, then add ⅓ cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.
