Chicken in Lime

Browned chicken pieces braise in a fragrant mix of cumin, coriander, and turmeric, then get a squeeze of fresh lime right before serving. The lime juice hits the hot, spiced chicken and creates a bright, aromatic steam that smells incredible.

Browning the chicken first builds a fond on the bottom of the pan. When the onion and garlic go in next, they pick up all those caramelized bits and carry that flavor into the sauce. The soy sauce adds salt and a savory depth that rounds out the spice blend.

Cooking covered for 20 minutes lets the chicken steam in its own juices while the spices penetrate the meat. Add water only as needed to keep things from sticking. You want concentrated flavor, not a watery braise.

The lime juice must go in at the very end. Cooking it dulls the acidity and you lose that sharp, citrusy contrast that makes this dish sing.

Chef Tips

• Use bone-in, skin-on chicken pieces for the best flavor. The bones add body to the pan juices and the skin crisps during browning.
• Toast the cumin and coriander in the dry pan for 30 seconds before adding oil. Blooming the spices in heat releases their essential oils and intensifies the flavor.
• Don’t skip the turmeric. It adds an earthy warmth and gives the chicken a gorgeous golden color.
• Serve over steamed rice to soak up every drop of the spiced pan juices.

Variations

• Coconut lime chicken: Add a splash of coconut milk during the braising step for a creamier, richer sauce.
• Spicy version: Toss in a sliced Thai chile or jalapeño with the onions for heat that builds through the whole dish.