Ginger, Coriander and Orange Braised Chicken

This is my absolute, most favorite chicken dish ever! It’s one of the first things I cooked when I was just starting to learn a year ago. I was so proud of myself because I managed to produce something edible that does not involve a can.

I pretty much stayed loyal to Steamy Kitchen’s recipe because I was not confident enough to change anything. Although I used red instead of white wine due to the latter’s unavailability, it still tasted good.

I served this to my friends when we had a poolside potluck dinner along with cherry-centred lemon muffins sometime last September 2010. I miss making it and another friend suggested that I should cook it again soon for our weekly get-togethers. This made me dig up this photo from my archive as I took it after my first try before I even started The Virgin Stove.

Ginger, Coriander and Orange Braised Chicken
by Steamy Kitchen

4-6 chicken breasts, skin-on
1 orange, cut into 8 wedges
6 cloves garlic, smashed with side of cleaver
1 tsp ground ginger
1 tsp ground coriander
2 tsp kosher salt
fresh ground pepper
1/2 cup white wine (I used red)
2 1/2 tsp soy sauce
cilantro to garnish

In a small bowl, combine the ginger, coriander, salt and pepper. Season chicken on both sides with the spice mixture. Let sit at room temperature for 30 minutes or overnight in the refrigerator. In large dutch oven or deep skillet, heat 1 tbl olive oil on high heat. When hot, place the chicken, skin side down to brown for 1-2 minutes. Turn skin side up. Turn heat to low, throw in garlic and 4 orange sections (give a nice squeeze as you throw them in to get the juice in the pan). Add wine. Cover and simmer on gentle, low heat for 25 minutes or until chicken is cooked through. Remove chicken to plate, leaving the sauce in the pan. Remove and discard oranges, and add the remaining fresh orange wedges. Turn heat to medium-high and add soy sauce. Cook for 3 minutes until thickened. Pour on top of chicken, garnish with fresh cilantro.

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