Spice-Braised Lemon-Cilantro Chicken

• 份量: 6 servings
• 总时间: 1 hour

配料

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

2 tablespoons roughly chopped fresh ginger

4 medium garlic cloves, smashed and peeled

1 serrano chili, stemmed, seeded (if desired) and roughly chopped

3 tablespoons lemon juice, divided, plus lemon wedges, to serve

Kosher salt and ground black pepper

2 teaspoons grapeseed or other neutral oil

3 pounds bone-in, skin-on chicken thighs, breasts or a combination, trimmed, breasts halved crosswise, if using

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

步骤

In 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.

Set the skillet over medium, then add the cumin, coriander and turmeric; cook, stirring, until fragrant, about 30 seconds. Add 1¾ cups water and scrape up the browned bits, then stir in half of the puree. Add the chicken and accumulated juices; bring to a simmer. Cover, reduce to medium-low and cook until the chicken no longer is pink when cut into with a knife, about 25 minutes.

Using tongs, transfer the chicken to a platter. Simmer the sauce, uncovered and stirring, until slightly reduced, 5 to 7 minutes. Off heat, stir in the remaining cilantro puree, remaining 1 tablespoon lemon juice and the cilantro leaves. Taste and season with salt and pepper. Serve the chicken with the sauce spooned over it and with lemon wedges on the side.