Poultry
Southern
Yield: 4-6
Author: Tammy Nichols
6 Spice Chicken - Master Cookbook Recipe # 510

6 Spice Chicken - Master Cookbook Recipe # 510

This 6 Spice Chicken is a flavor-packed dish that turns a simple whole chicken into an aromatic masterpiece. By using a unique blend of warm and savory spices like cumin, coriander, and a touch of curry, we create a complex profile that is deeply satisfying. Searing the chicken on high heat locks in the juices, while a quick simmer in buttery chicken stock produces a golden pan sauce that is absolutely perfect for drizzling over mashed potatoes or rice.

This is recipe #510 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 35 minTotal time: 50 min
Cook mode Prevent screen from turning off

Ingredients

  • 1 Whole young fryer chicken (cut into parts, split breasts into 4 pieces)
  • 1 Onion (sliced)
  • 2 Garlic cloves
  • 2 cups Chicken stock
  • 1/4 cup Salted butter
  • Olive oil (for browning)
  • The Six Spices (to taste): Coriander, ground cumin, white pepper, curry powder, rubbed sage, and ground mustard
  • Salt to taste

Instructions

  1. Prep and Sear: Heat a splash of olive oil in a large braiser or Dutch oven over high heat. Add the chicken pieces to the pot and cover briefly to trap heat.
  2. Seasoning Layer 1: Season the exposed side of the chicken generously with the six spices and salt.
  3. Brown and Flip: Once the first side is nicely browned, flip the chicken pieces. Add your sliced onion and garlic cloves into the pot.
  4. Seasoning Layer 2: Season this side of the chicken with the remaining spices and salt.
  5. Simmer: Once both sides are browned, pour in the chicken stock and add the salted butter.
  6. The Finish: Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 20 minutes until the chicken is tender and fully cooked.
  7. Serve: Plate the chicken and make sure to pour that incredible pan sauce over the top!

Notes

Tammy’s Tips: The secret to this chicken is the combination of browning and simmering. That high-heat sear at the beginning creates a beautiful crust with the spices, and the butter in the broth makes the sauce rich and silky. Don't be intimidated by the number of spices,they work together beautifully! This is a "must-try" for anyone looking to spice up their usual chicken dinner routine.