Description
Modeled after the citrus, cumin and cilantro pernil pork shoulder, this chicken is easy to make on weeknight, with just as many great flavors.
Ingredients
Scale
- 6–8 chicken thighs, bone in, skin on (about 1½– 2 lbs or .7kg)
- 1 tablespoon olive oil (13.5 grams)
- 1½ teaspoons ground cumin (8 grams)
- 1½ teaspoons course kosher salt (to taste) (8 grams)
- ½ teaspoon freshly ground black pepper (2.5 grams)
- 6 garlic cloves, roughly chopped (about 3 tablespoons / 44 grams)
- 1½ tablespoons flour (21 grams)
- 1 cup dry white wine (237 ml)
- 1½ tablespoons honey (32 grams)
- 3 tablespoons lime juice (from about 1½ limes) (44 grams)
- 2 teaspoons lime zest, finely grated (from 1½ limes)
- 2 cups chicken broth (473 ml)
- 4 scallions, sliced, white and green parts separated
- 4–5 tablespoons cilantro, stems removed, chopped; more for garnish (about 1 large bunch)
- 1 lime, sliced, for garnish
Instructions
- Preheat your oven to 375 degrees F.
- Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper.
- Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and brown other side (3-5 minutes). Remove thighs to a plate and set them aside,
- Lower the heat and if there’s a lot of oil, remove most of it, leaving about a tablespoon and a half. Add flour, garlic and sliced white scallion bottoms. Stir well to coat the flour in oil and cook for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Add the broth, honey, lime juice, lime zest and half the cilantro and bring to a simmer. Add the chicken, skin-side up and place it, uncovered, into the oven. Cook for 35-40 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Garnish with sliced limes, the remaining cilantro and green scallion tops.
- Serve with rice, potatoes or lots of crusty bread for sopping up the sauce.
- Category: Main
- Cuisine: Puerto Rican Inspired