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Three recipes that take the guesswork out of braising chicken
Inspired by dishes from around the world, these recipes work wonders.
By Christopher Kimball Globe Correspondent,Updated February 2, 2021, 11:44 a.m.
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Senegalese braised chicken with onions and lime (yassa ginaar).Connie Miller of CB Creatives
Braising is a simple hands-off cooking method that works wonders with chicken, particularly thighs and legs, which yield succulent, tender meat. In Senegalese yassa ginaar, slow-cooked onions melt into a sauce thatâs brightened with lime juice and habanero peppers. In Colombia, a quick â and simple â homemade coconut milk serves as a base spiked with allspice, garlic, and turmeric. And in Morocco, chicken thighs and chickpeas soak up savory ras el hanout, a spice blend that includes cinnamon, cumin, turmeric, ginger, black pepper, and allspice.