Braised Coriander Chicken
Transform your dinner table with this flavorful Braised Coriander Chicken, a hearty, one-pot dish that’s a perfect blend of aromatic spices and tender, juicy chicken. This recipe showcases bone-in, skin-on chicken thighs seared to golden perfection before being gently simmered in a rich, savory sauce spiked with ground coriander, cumin, garlic, and ginger. A splash of soy sauce, lime juice, and honey adds a harmonious balance of sweet, salty, and tangy notes to the dish, while freshly chopped cilantro adds a burst of vibrant freshness. With just 15 minutes of prep and a hands-off braising method, this comforting, wholesome meal is ideal for both busy weeknights and cozy gatherings. Serve it with steamed rice, crusty bread, or roasted vegetables to soak up every last drop of the luscious sauce. Perfectly spiced and irresistibly fragrant, this Braised Coriander Chicken will quickly become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Ground coriander
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Yellow onion, finely chopped
- 2 cups Chicken stock
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Pat the chicken thighs dry with paper towels and season them with salt, black pepper, paprika, and 1 teaspoon of ground coriander.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent.
Stir in the garlic, grated ginger, cumin powder, and the remaining 1 teaspoon of ground coriander. Cook for another 1 minute, stirring frequently to toast the spices.
Add the soy sauce, lime juice, honey, and chicken stock to the skillet, stirring to combine.
Return the chicken thighs to the skillet, skin-side up, nestling them into the liquid. Bring the mixture to a gentle simmer.
Cover the skillet with a lid, reduce the heat to low, and braise for 30 minutes, occasionally spooning the sauce over the chicken.
After 30 minutes, remove the lid and allow the sauce to simmer uncovered for an additional 10-15 minutes, or until the sauce has thickened slightly and the chicken is tender.
Garnish with freshly chopped cilantro and serve hot with steamed rice, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
