Braised Chicken Thighs with Hazelnut and Chilli paste

This quick chicken recipe is the perfect midweek dinner for the whole family to enjoy. Succulent bone-in, skin-on thighs are seared until crispy, before being cooked with a hazelnut and chilli paste. Tossing the snow peas with the hot nutty sauce just before serving ensures they remain crisp-tender and vibrant green. If you're looking for a fast and simple one-skillet chicken meal, this is it.


3 tbsp Chicken schmaltz 6-8 Chicken thighs and drumsticks 1 Onion, roughly chopped 2 Garlic cloves, peeled and roughly chopped 1 Carrot, scrubbed and roughly chopped 2 Celery sticks, roughly chopped 150 g Blanched hazelnuts, toasted 2 Red chillies, chopped (seeded if you like it milder) Sea salt and freshly milled black pepper 800 ml Chicken stock 250 g Snow peas, trimmed 1 tbsp Parsley, chopped Extra hazelnuts, roughly chopped (optional) Extra chilli, cut into rings (optional)

3 tbsp Chicken schmaltz
6-8 Chicken thighs and drumsticks
1 Onion, roughly chopped
2 Garlic cloves, peeled and roughly chopped
1 Carrot, scrubbed and roughly chopped
2 Celery sticks, roughly chopped
150 g Blanched hazelnuts, toasted
2 Red chillies, chopped (seeded if you like it milder)
Sea salt and freshly milled black pepper
800 ml Chicken stock
250 g Snow peas, trimmed
1 tbsp Parsley, chopped
Extra hazelnuts, roughly chopped (optional)
Extra chilli, cut into rings (optional)

Heat the chicken schmaltz in a large skillet and brown the chicken thighs on all sides until golden. Transfer the chicken to a large plate and set aside.
To the same skillet, add the onion, garlic, carrot and celery and cook over a medium-low heat in the chicken juice for about 10 minutes until tender.
Grind the toasted hazelnuts and chilli into a paste in a small blender, then add to the skillet and give it a good stir.
Add the chicken stock, return the chicken to the skillet and season everything well. Simmer for 35-40 minutes, stirring from time to time so that it does not stick. The stock and nuts will turn into a thick sauce.
Turn the heat off and stir in trimmed snow peas and mix with the hot sauce for 1-2 minutes. Sprinkle the chopped parsley over, extra hazelnuts and chilli rings if using, and enjoy!

18 comments:

DeniseinVA 25/3/26 13:15: It looks wonderful Angie! Thank you and have a great day!
Brian's Home Blog 25/3/26 13:23: That looks so darn good!
Tom 25/3/26 13:31: ...Angie, you plate your recipes with an artist's eye!
My name is Erika. 25/3/26 13:36: You have some interesting combos. I would have never thought hazelnut anything with chicken. :)
Christine 25/3/26 13:48: Looks good
DEZMOND 25/3/26 15:17: Are your countertops from black marble?
Lola Martínez 25/3/26 15:51: Ese pollo queda buenísimo y la salsa aún más. Esta receta pide pan, hay que tener cuidado porque es adictiva.
Linda's Relaxing Lair 25/3/26 17:19: Lovely presentations!
Pam 25/3/26 17:44: So flavorful! It looks and sounds delicious.
David Scott Allen 25/3/26 18:57: This sounds fantastic, Angie -- we love hazelnuts and I would definitely go for the two chiles! So few recipes call for snow peas, and I love how they are added at the end.
Bill 25/3/26 21:24: Sounds and looks good.
Lowcarb team member 26/3/26 00:55: Looks great Angie, many thanks for sharing this recipe.

All the best Jan
Ruby Rose and the Big Little Angels 3 26/3/26 01:40: Don’t braise the chickens before you kill it. I made that mistake once.
tigerfish 26/3/26 02:33: only the sliced up red chili tells me there is chili in the dish, else this braised dish with hazelnut chili paste would likely pass off as non-spicy ;p
Anonymous 26/3/26 04:42: This is going to be made very soon!
Tandy (Lavender and Lime) https://tandysinclair.com
eileeninmd 26/3/26 09:29: The chicken looks delicious, Angie! Thanks for sharing. Take care, have a great day!
David M. Gascoigne, 26/3/26 10:17: Looks great, Angie. Chicken thighs are a good choice.
Margaret D 26/3/26 10:17: Nice flavour and it looks good too, Angie.