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Wok eggs, fried rice and hot Dry Noodles.
FAST: 1¼ hours
Slow: 6 to 7 hours 35 minutes active
This dish, inspired by a recipe in “Yolele!” by Pierre Thiam, gets big, bold flavor from just eight easy-to-find ingredients. Lightly caramelized onions deliver savory-sweet notes, lime zest adds fruitiness and lime juice gives the braising liquid bracing tartness. We use bone-in, skin-on chicken thighs but remove the skins before cooking so they don’t render fat and make the sauce greasy and slick. Serve the braise with steamed rice.
tablespoons grated lime zest, plus ¼ cup lime juice
habanero chili, stemmed, seeded and minced
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