Braised Chicken Thighs with Lemon, Spices, and Torn Basil.

• servings: 4-6
• active time: 1.5 hours

Ingredients

8 (5- to 7-ounce) bone-in, skin on chicken thighs, trimmed

1¼ teaspoons table salt

½ teaspoon pepper

1 tablespoon vegetable oil

1 shallot, minced

2 garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon ground coriander

1½ cups chicken broth

½ teaspoon grated lemon zest plus ½ cup juice (3 lemons)

2 teaspoons water

1½ teaspoons cornstarch

1 teaspoon coriander seeds, lightly crushed

2 tablespoons unsalted butter, cut into 2 pieces

10 large basil leaves, torn into pieces

Directions

INSTRUCTIONS

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.

2

Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Add cumin and ground coriander and cook, stirring constantly, for 1 minute. Add broth and lemon juice; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. Whisk water and cornstarch together in small bowl; set aside.

3

Using tongs, transfer chicken to serving platter and tent with aluminum foil. Place skillet over high heat. Stir coriander seeds into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1½ cups, 8 to 10 minutes. Adjust heat to medium-low. Whisk cornstarch mixture to recombine and then whisk into sauce and simmer until thickened, about 1 minute. Off heat, whisk in lemon zest and butter. Season with salt and pepper to taste. Pour sauce around chicken, top with basil, and serve.

Notes

video on cooks illustrated instagram

https://www.americastestkitchen.com/recipes/15483-braised-chicken-thighs-with-lemon-spices-and-torn-basil