L ifestyle /C ulture
Soy-Lime Braised Chicken
F OO D
KERI WHITE | JE FOOD COLUMNIST
A FRIEND TEXTED me a
link to a recipe recently with
the message, “Make this.” I
love my friends.

The link took me to a New
York Times recipe for quick-
braised bone-in chicken thighs
in lime and soy — the author
described it as not falling
apart, but tender enough and
weeknight-friendly since it
only cooked for 45 minutes. I
was intrigued by the flavors,
but when I went to make the
dish I hadn’t checked the larder
and, as a result, lacked several
of the required ingredients.

No matter — my main
draw was the lime/soy flavor
profile, so I started there and
worked with what I had. Due
to a late meeting, dinner was
delayed, and it had more time
to braise than the original
recipe required, so we enjoyed
oh-so-tender chicken.

Served over brown rice, it
was a hit and, if I were to do
this again, would double the
batch and freeze the leftovers.

For carb-avoiders, this could
be offered in lettuce cups or
over steamed or sauteed greens,
but the sauce is pretty delicious
over the rice. A side of garlicky
kale complemented the dish
perfectly. We skipped dessert, but
any of the following would be
a delightful end to this meal:
sorbet, ginger snaps, dark
chocolate or fresh fruit.

SOY-LIME BRAISED CHICKEN
Serves 4
A note on the chicken: I used
boneless breasts, which is
what I had on hand, but this
dish would sing with bone-in
chicken, as the skin and bones
deliver loads of flavor. If you
use bone-in chicken, skip the
stock and use water; the dish
will make its own stock.

JEWISHEXPONENT.COM 2 pounds boneless chicken
breasts or thighs
1 onion, chopped
1 tablespoon canola or
vegetable oil
3 cloves garlic, crushed
2 limes
2 tablespoons soy sauce
1½ cups chicken stock
Salt and pepper to taste
1 bunch cilantro, chopped
In a large skillet with a
cover, heat the oil and sauté the
onions and garlic until soft and
fragrant, about 3 minutes.

Add the chicken and sear
it on both sides. Zest one of
the limes, and set the zest
aside. Squeeze the juice of
both limes into the pan, and
add the soy sauce. Stir. Add
the chicken stock, salt and
pepper, and bring it to a boil.

Lower the heat, cover the pan
and simmer the chicken for
about 1 hour or more until
meat is falling apart when
poked with a fork.

While the chicken cooks,
flip it occasionally so that the
liquid permeates both sides
of the meat. Check the pan
periodically during cooking
to ensure there is sufficient
liquid; if needed, add some
water. When done, pull the
chicken apart with forks, then
add the lime zest and cilantro.

Stir, and cook a few minutes
more. Serve over rice, noodles,
greens or in lettuce cups.

GARLICKY KALE
Soy-lime braised chicken
2 tablespoons oil
1 tablespoon chopped garlic
½ teaspoon chili flakes
½ teaspoon salt
14 ounces kale, washed
and chopped
½ cup chicken or vegetable
stock, or water
Photo by Keri White
Heat the oil in a large
skillet; add the garlic, chili
flakes and salt, stirring until
fragrant. Add the kale and the stock.

Turn the kale with tongs
until it is coated with the oil
and broth. It will begin to
turn bright green and wilt.

Continue turning it over to
cook. If more liquid is needed,
add a little more stock or
water. Cook for about 10 minutes
until the kale is wilted but
retains a bit of crispness. l
f for
o r n new
e w & p prospective
r o s p e c t i v e f families
a m i l i e s
Serves 4
People tend to turn their noses
up at kale, but that is because
they have only had it when it is
cooked to death into a pungent,
bitter mush. This fresh take on
kale will change even the most
strenuous opponents. Served
alongside (or underneath) the
braised chicken, it is pretty
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OCTOBER 28, 2021
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