Braised Chicken with Lemon and Cilantro

Braising chicken in the Steam oven yields incredible results. No lid is required and the browned chicken skin remains crisp and golden.

Braising is typically done in a heavy covered pan in the oven so that the food cooks at an even temperature without the risk of evaporating the liquid. This gentle cooking method ensures the meat remains tender and develops amazing flavor as it slowly cooks in the sauce. However, one downside of braising chicken in a covered pan is that the golden crisp chicken skin becomes rubbery when covered. You can rectify this by removing the lid and finishing the cooking with a touch of high heat using the boil mode, or you can cook the dish uncovered in the Steam oven.

This delicious Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing. Removing the cilantro leaves is the only labor-intensive part of this dish, but it’s definitely worth the effort—unless, of course, you are not a lover of cilantro.

INGREDIENTS

8 bone-in, skin-on chicken thighs or a combination of legs and thighs

3 tbsp vegetable oil

1 “ fresh ginger, peeled and finely chopped

5 cloves garlic, finely chopped

1 bunch fresh cilantro leaves, washed and dried

1 jalapeno, seeds removed, finely chopped (use ½ if you prefer less heat)

¼ tsp ground cayenne pepper

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 tsp salt

⅔ cup water

2 tbsp fresh lemon juice

PREPARATION

Heat the Steam oven in the Combination Convection Steam Mode to 350 F, or if your oven has variable humidity options, use 60% + 340 F.

Heat a wide, heavy pan over medium heat. Add the oil when heated, and add the chicken pieces skin side down in a single layer without crowding them. When the chicken is golden and releases easily from the pan, turn the pieces and cook for a few minutes on the other side.

Reduce the heat, remove the browned chicken pieces, and set them on a rimmed baking pan. Add the ginger and garlic to the pan and cook over moderate heat for a few minutes, taking care not to let the garlic get brown or burn. Stir in the cilantro, jalapeno, cayenne, cumin, coriander, turmeric, and salt, and cook for a few minutes to combine.

Add the chicken pieces to the pan together with any accumulated juices, water, and lemon juice. Place the pan in the oven and cook uncovered for 15-20 minutes. 

Note: This dish can be prepared in a Convection mode as long as the pan is covered with a tight-fitting lid. Cover the chicken for 15 minutes, remove the lids, change the mode to Broil 450 F or High, and cook for 5 - 7 minutes, or until the chicken skin has crisped.

Serves 4