Three recipes that get the guesswork out of braising chicken

Braising is a uncomplicated arms-off cooking technique that functions wonders with hen, specially thighs and legs, which generate succulent, tender meat. In Senegalese yassa ginaar, slow-cooked onions soften into a sauce that is brightened with lime juice and habanero peppers. In Colombia, a swift — and uncomplicated — homemade coconut milk serves as a base spiked with allspice, garlic, and turmeric. And in Morocco, rooster thighs and chickpeas soak up savory ras el hanout, a spice blend that includes cinnamon, cumin, turmeric, ginger, black pepper, and allspice.

© Supplied by The Boston Globe
Senegalese braised chicken with onions and lime (yassa ginaar).

Senegalese Braised Hen With Onions and Lime (Yassa Ginaar)

Can make 4 servings

With just a several components, yassa ginaar delivers many levels of taste — savory but sweet with flippantly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the warmth of habanero chili. Our model is dependent on a recipe in Yolele! by Pierre Thiam, in which the rooster is marinated then seared, then the marinade is employed as a base for a flavorful sauce. Bouillon concentrate provides to the savoriness of the dish our chosen brand is Greater Than Bouillon. Provide with steamed rice.

The chicken shouldn’t be marinated for lengthier than two hours the acidity of the lime juice will soften the meat. And steer distinct of uncoated solid-iron pots. The lime’s acidity will react with the metallic, causing the sauce to taste metallic.

4 tablespoons peanut oil, divided

3 tablespoons grated lime zest, moreover 6 tablespoons lime juice

1 habanero chili, seeded and minced

Kosher salt and floor black pepper

2 teaspoons chicken bouillon focus (see headnote)

2 kilos bone-in, skin-on hen breasts, thighs, or drumsticks, trimmed

3 medium yellow onions, halved and thinly sliced

Finely chopped fresh new chives, to provide

In a significant bowl, stir collectively 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt, and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and established apart. To the remaining oil-zest combination, whisk in the lime juice, bouillon, and ¼ cup drinking water. Include the hen and onions and toss. Include and allow marinate at room temperature for 1 hour or refrigerate up to 2 hrs, stirring as soon as.

Clear away the chicken from the marinade and pat dry with paper towels. Set a colander over a significant bowl and strain the onions, reserving both of those the marinade and the onions.

To a substantial Dutch oven in excess of medium-significant warmth, incorporate the remaining 1 tablespoon oil and warmth until finally barely using tobacco. Include the chicken, skin side down, and cook dinner until finally effectively browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the body fat. Set the pot above medium warmth and stir in the onions and ¼ cup water, scraping up any browned bits. Protect and cook, stirring frequently, until finally the onions are softened and frivolously browned, 15 to 20 minutes.

Stir the reserved marinade into the onions. Return the chicken, pores and skin aspect up, to the pot, nestling the pieces in the sauce, then pour in any gathered juices. Reduce to medium-reduced heat, then protect and cook dinner, stirring occasionally, until a skewer inserted into the thickest section of the meat satisfies no resistance, about 25 minutes.

Using a slotted spoon, transfer the rooster to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then flavor and season with salt and pepper. Spoon the onions and sauce all-around the hen and sprinkle with chives.

Colombian Coconut-Braised Chicken and Coconut Rice

Tends to make 4 servings

Traditionally, pollo con leche de coco is manufactured with refreshing coconut milk. We uncovered that canned coconut — both of those typical and gentle — to be so wealthy and weighty that it eclipsed the other elements. Alternatively, we opt to make our own coconut milk working with unsweetened shredded coconut and very hot water. The approach can take only a several minutes and yields a light, flavorful milk that works beautifully in the hen braise, as very well as for cooking the rice. If you have a huge adequate blender, the milk can be made in just one large batch alternatively than two lesser ones. For a shortcut, coconut h2o is an satisfactory substitute, but the taste will be less intricate.

Use heat h2o when pureeing the shredded coconut — it slightly softens the shreds so they crack down and release their taste much more effortlessly.

4½ cups unsweetened shredded coconut, divided

2 tablespoons grape-seed or other neutral oil

1 teaspoon floor turmeric

1 medium yellow onion, finely chopped

8 medium garlic cloves, minced

1 tablespoon tomato paste

1½ teaspoons ground allspice

1 tablespoon soy sauce

Kosher salt

2 lbs boneless, skinless hen thighs, trimmed

1½ cups extensive-grain white rice, rinsed and drained

1 tablespoon lime juice, as well as lime wedges to serve

1 pint cherry or grape tomatoes, quartered

In a blender, incorporate 2¼ cups of the coconut and 3 cups warm drinking water.

Permit stand until eventually the coconut begins to soften, about 1 moment. Blend on substantial right until creamy, 1 to 2 minutes. Strain as a result of a high-quality-mesh strainer established over a large measuring cup or medium bowl, pressing on the solids. Discard the solids. Repeat with the remaining coconut and a different 3 cups heat water. You must have a total of 4½ cups strained coconut milk established apart.

Established a huge Dutch oven over medium heat, incorporate the oil and warmth right until shimmering. Stir in the turmeric and cook dinner until aromatic and the oil has turned yellow, about 30 seconds. Increase the onion and garlic and cook, stirring, until finally the onion is softened, about 3 minutes. Stir in the tomato paste and allspice, then stir in 1½ cups of the coconut milk, the soy sauce, and 1 teaspoon salt. Bring to a simmer, then

nestle the chicken in an even layer in the liquid, protect, and cut down to medium-very low heat. Cook dinner until finally the chicken is no more time pink when minimize into, 18 to 22 minutes, flipping the items the moment midway by way of.

Although the rooster is cooking, in a medium saucepan above significant heat, stir jointly the remaining 3 cups coconut milk, the rice, and 2 teaspoons salt. Bring to a simmer, then go over, reduce to very low, and cook right up until the liquid is absorbed, about 15 minutes. Take away the pan from heat and permit stand, covered, for 5 minutes. Carefully fluff the rice with a fork and stir in any coconut oil on the area. Drape a kitchen area towel about the pan, swap the lid, and allow stand.

When the hen is done, use tongs to transfer the meat to a bowl. Bring the liquid in the pot to a simmer over medium and prepare dinner, stirring usually, until eventually minimized by about 50 % and thickened, about 12 minutes. Pour in any accumulated rooster juices and simmer one more minute.

Off heat, stir in the lime juice and tomatoes. Flavor and year with salt, then return hen to the pot, turning to coat. Transfer to a serving bowl and serve with lime wedges and the rice.

Moroccan-Fashion Braised Hen and Chickpeas

Would make 4 servings

This skillet braise was inspired by a recipe from A Flash in the Pan by John Whaite. Appear for ras el hanout in perfectly-stocked supermarkets, spice retailers, or Center Eastern grocers, but if you cannot find it, substitute an equivalent quantity of the a lot more broadly out there garam masala. The flavor profile of the dish will grow to be additional Indian than Moroccan but nonetheless will be scrumptious. Provide with couscous or rice.

It is wonderful if the rooster is not cooked by immediately after browning it will end cooking following the thighs are returned to the pan with the apricots and chickpeas. Prevent browning the garlic and ras el hanout their flavors will transform acrid. Prepare dinner, stirring continually, only until finally aromatic, then pour in the sherry.

3 teaspoons ras el hanout (see headnote), divided

Kosher salt and ground black pepper

2 kilos boneless, skinless rooster thighs

2 tablespoons added virgin olive oil

4 medium garlic cloves, thinly sliced

½ cup dry sherry

3 tablespoons pomegranate molasses, divided

½ cup dried apricots, chopped

15½-ounce can chickpeas, rinsed and drained

1 tablespoon grated lemon zest, moreover 2 tablespoons lemon juice

2 tablespoons chopped clean cilantro

In a tiny bowl, stir jointly 1 teaspoon of ras el hanout, 2 teaspoons salt, and ½ teaspoon pepper, then sprinkle on to the chicken. Established a 12-inch skillet about medium-large warmth, include the oil and warmth until finally hardly using tobacco. Insert the hen and prepare dinner until finally browned on the base, about 5 minutes transfer to a plate.

Set the skillet around medium and insert the garlic and remaining 2 teaspoons ras el hanout. Cook, stirring, right until aromatic, about 30 seconds. Stir in the sherry and 2 tablespoons of molasses provide to a simmer, scraping up any browned bits. Stir in the apricots and chickpeas, then nestle in the rooster, browned sides up, and any amassed juices. Deal with, lessen to very low, and prepare dinner right up until a skewer inserted into the chicken meets no resistance, about 20 minutes.

Utilizing tongs, transfer the rooster to a serving dish. Set the skillet more than medium-superior and prepare dinner, stirring, until finally the sauce is thick sufficient that a spoon drawn by it leaves a path, 3 to 5 minutes. Off warmth, stir in the lemon zest and juice and the remaining 1 tablespoon molasses. Flavor and season with salt and pepper. Pour the sauce over the rooster and sprinkle with cilantro.