Caramel-braised chicken with ginger and lime from Christopher Kimball's Milk Street Magazine, Mar/Apr 2018 (page 4)

  • shallots
  • chicken thighs
  • cilantro
  • fish sauce
  • fresh ginger
  • limes
  • jalapeño chiles
  • coconut water

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • HalfSmoke on January 06, 2019

    The caramel didn’t want to cooperate, but worked out after two botched attempts. Delicious recipe overall. A bit on the sweet side due to the caramel, of course.

  • anya_sf on May 24, 2018

    Watch the cooking time for the caramel - after about 3 minutes (while I sliced the ginger), mine burned, so I got to start over. The second time I didn't wait for mahogany color, just stopped at amber. I used chicken breast and cooked it for less time at lower heat. It turned out well, although of course it was a bit drier than thighs. The chicken was delicious, but the sauce is very salty. We had it with brown jasmine rice and sauteed greens.

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