Garlic-Braised Tamari Chicken with Sesame Spinach
This chicken is braised low and slow in a tamari-rich bath loaded with garlic and ginger, until the meat is fall-apart tender and deeply savory. Blending the braising liquid turns it into a silky, punchy sauce that coats every bite without tipping into sweet. Simple, bold, and the kind of dish you’ll want to spoon extra sauce over before anyone else gets to it.
Servings: Four
INGREDIENTS
2 pounds bone-in, skinless chicken thighs
1 cup water
1/4 cup tamari
1 tablespoon honey
10 cloves garlic, peeled
1 inch piece fresh ginger, sliced
1 star anise pod
1 bay leaf
1 teaspoon toasted sesame oil
10 ounces baby spinach
1 tablespoon avocado oil
2 teaspoons toasted sesame seeds
PREPARATION
Braise the chicken: Arrange the chicken thighs in a wide, heavy pot so they fit in a snug single layer. Add the water, tamari, honey, garlic, ginger, star anise, and bay leaf. The liquid should come about halfway up the chicken.
Simmer gently: Bring the pot to a gentle simmer over medium heat, then reduce heat to low, cover, and braise for 35 to 40 minutes, turning the chicken once, until very tender and the meat pulls easily from the bone.
Remove chicken and blend sauce: Transfer the chicken to a plate. Remove and discard the star anise and bay leaf. Carefully blend the remaining braising liquid and garlic until completely smooth. Return the sauce to the pot and simmer uncovered for 5 to 8 minutes until slightly thickened.
Return chicken: Nestle the chicken back into the sauce and spoon generously to coat. Keep warm over very low heat while you finish the side.
Sauté the spinach: Heat the avocado oil in a large skillet over medium heat. Add the spinach and cook, tossing, until just wilted, about 2 minutes. Remove from heat and drizzle with the toasted sesame oil.
Finish the side: Transfer the spinach to a serving bowl and sprinkle with the toasted sesame seeds.
Plate: Spoon the glossy garlic-tamari sauce over the chicken, letting it pool slightly on the plate. Serve alongside the warm spinach, with extra sauce for drizzling.
Notes:
For an even deeper garlic flavor, lightly smash the garlic cloves before adding them to the pot so they fully melt into the sauce when blended.
