Indian-Spiced Chicken with Tomato and Cream

It's been a while since I held a standard 9 to 5 (or more likely, 9 to 7), Monday-through-Friday kind of job. But now that I'm home alone with Teddy most days, I have a renewed appreciation for the weekend, or, in other words, the two days Matt's home with us. And a giant renewed appreciation for the rare three-day weekend like this past one.

In Matt's three consecutive days at home, we got so much accomplished. For starters, we watched at least five episodes of season three of The Good Wife, not to mention hours of Olympic coverage. (We also came up with a comedy bit about what Bob Costas has been up to while convalescing from Costas Eye.) Matt built shelves in the nursery. We started a jam band called The Eye of Costas. I worked, for three straight days, semi-uninterrupted(!) on the latest draft of the book. We also hung out with friends and were good dog-parents as Mavis got to play with her best friend in the whole world for the first time since Teddy's arrival. (See the below photo essay of Mavis and Penny's typical, extreme play date.)

I even cooked a non-breakfast meal! It was outstandingly delicious and hardly a struggle to make.

In short, I have one major conclusion so far about parenting: it's so much easier with two people and/or when the baby is sleeping.

And on that note, Teddy's waking up. Good bye!

Indian-Spiced Chicken with Tomato and Cream via Bon Appétit

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 lb.)
Kosher salt and freshly ground black pepper
1 medium onion, finely chopped 4 cloves garlic finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1⁄2 teaspoon ground coriander
3⁄4 teaspoon cayenne pepper
3⁄4 teaspoon ground cardamom
8 cups low-sodium chicken broth 

3⁄4 cup canned tomato purée
1⁄2 cup heavy cream
1 pound small Yukon Gold potatoes

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.

Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.

Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1⁄2–2 hours.

Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.

Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice. (Stew can be made 3 days ahead. Let cool; cover and chill.)