Braised Chicken with Cilantro, Lemon and Dried Figs

Name: Braised Chicken with Cilantro, Lemon and Dried Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all purpose flour; 1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces; 4 teaspoons olive oil; 2 cups chopped onions; 3 large garlic cloves, minced; 1 14 1/2-ounce can low-salt chicken broth; 1/2 cup plus 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lemon juice; 8 dried Calimyrna figs, stems trimmed, cut in half lengthwise; Lemon wedges

Servings: persons

1
Place flour in large resealable plastic bag.
2
Season flour with salt and pepper.
3
Add chicken to bag; seal bag.
4
Shake bag to coat chicken lightly with flour.
5
Heat 2 teaspoons oil in large nonstick pot over medium-high heat.
6
Working in batches, add chicken and saute until brown on all sides, about 7 minutes per batch.
7
Transfer chicken to plate.
8
Add remaining 2 teaspoons oil to pot and reduce heat to medium.
9
Add onions and garlic and saute until golden and tender, about 10 minutes.
10
Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil.
11
Add figs and chicken with any accumulated juices to pot.
12
Cover and simmer until chicken is tender, about 35 minutes.
13
Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm.
14
Boil juices in pot until thickened to sauce consistency, about 5 minutes.
15
Season to taste with salt and pepper.
16
Pour sauce over chicken.
17
Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons all purpose flour, 1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces, 4 teaspoons olive oil, 2 cups chopped onions, and more.

Yes, Braised Chicken with Cilantro, Lemon and Dried Figs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!