Braised Chicken With Cilantro Lemon And Dried Figs Recipes

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BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS



Braised Chicken with Cilantro, Lemon and Dried Figs image

Categories     Chicken     Fruit     Onion     Sauté     Hanukkah     Lemon     Fig     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges

Steps:

  • Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
  • Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
  • Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

BRAISED CHICKEN WITH DATES



Braised Chicken with Dates image

The dates give the chicken a honey-like flavor. Pair this with couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

1 whole chicken (3 1/2 to 4 pounds), cut into quarters
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, diced small
2 tablespoons minced peeled fresh ginger
1 teaspoon sweet paprika
3/4 teaspoon ground coriander
1 cup chopped pitted dates (4 ounces)
1/2 cup fresh cilantro leaves, chopped
2 lemons, halved, for serving

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
  • Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
  • Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.

Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g

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