FLAVOR BOOSTER Chicken thighs and drumsticks are not as lean as breast meat, but they have great flavor and stay juicy when cooked by long and slow methods such as braising. Here, they are braised in an oil-free liquid seasoned with soy sauce, brown sugar, fresh ginger, garlic, cilantro, balsamic vinegar, scallions, and ground spices.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper. Add chicken and carrots; toss to coat, then stir in 1 cup water. Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
Step 2
In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir mixture into pot to combine.
Step 3
Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
nutrition information
Step 4
(Per Serving)(without rice)
Step 5
Calories: 269
Step 6
Fat: 8.5g (2.3g Saturated Fat)
Step 7
Protein: 29.5g
Step 8
Carbohydrates: 18.5g
Step 9
Fiber: 2.1g
