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Spice-Braised Lemon-Cilantro Chicken

Spice-Braised Lemon-Cilantro Chicken

Bright Green Lemony Chicken

By Hisham Ali HassanApril 5, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    35 minutes active
  • Rating

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.

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.

Ingredients
  • 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

Step 1

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.

Step 2

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.

Step 3

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.