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Spice-Braised Lemon-Cilantro Chicken

4 to 6 Servings

1 hour 35 minutes active

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This braise with notes of herb, spice and citrus is an adaptation of a vintage Madhur Jaffrey recipe, Lemony Chicken with Fresh Coriander. For fullest, boldest cilantro flavor, we use both the stems and leaves. The roughly chopped stems are blended with aromatics and lemon juice into a vibrant green puree that’s added at two stages: at the start of simmering so the ingredients have a chance to mellow and meld, and again at the end of cooking, along with the delicate cilantro leaves, for an infusion of fresh, bright flavor. Leaving the seeds in the serrano chili will give the dish a noticeable but not incendiary heat; for a milder version, seed the chili before roughly chopping it. Serve with basmati rice or warm naan.

4 to 6



Don’t use boneless chicken parts. Bone-in thighs or breasts are essential for developing depth of flavor in the sauce; they also slow the cooking for less risk of dry, overdone meat. After browning the chicken, be sure to remove the skin, which loses crispness during simmering and otherwise would make the sauce greasy.

1 hour

35 minutes active


  • 1

    medium bunch cilantro, stems roughly chopped and leaves chopped, reserved separately

  • 2

    tablespoons roughly chopped fresh ginger


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