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Spice-Braised Lemon-Cilantro Chicken
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
Servings
Tip
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
Ingredients
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1
medium bunch cilantro, stems roughly chopped and leaves chopped, reserved separately
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2
tablespoons roughly chopped fresh ginger
Directions
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01In a blender, combine the cilantro stems, ginger, garlic, chili, 2 tablespoons lemon juice, ¾ teaspoon salt, ¼ teaspoon pepper and ¼ cup water. Puree until smooth, 1 to 2 minutes, scraping the blender jar as needed. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down; cook without disturbing until well browned, about 5 minutes. Flip and cook until browned on the second sides, about 5 minutes. Transfer to a large plate; remove and discard the skin. Pour off and discard all but 2 tablespoons fat from the skillet.
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