I love this simple recipe for braised chicken and cabbage because it’s a one pot meal. I modified the original recipe from the Food Network Kitchen.
- 2 tsp kosher salt, separated
- 1 tsp fresh ground black pepper
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 6 boneless skinless chicken thighs (about 1 1/2 lbs)
- 1 tablespoon coconut oil
- 2 tsp whole cumin seeds
- 1 bunch green onions, thinly sliced
- 1 small head green cabbage, cored, halved, and thinly sliced
- 2 Tb cilantro, chopped
- Squeeze of lemon juice
Preheat oven to 350 F.
Add turmeric, coriander, pepper and 1 tsp of the salt to a large ziploc bag. Add the chicken and toss to coat.
Heat coconut oil in a large dutch oven over medium heat. Sear the chicken on both sides, about 5 minutes total, and transfer to a plate. Add cumin and green onion to the hot pan, and cook about 1 minute. Add the cabbage, remaining 1 tsp salt, and any leftover spice mixture from your bag. Toss to combine and cook for a couple of minutes until the cabbage begins to wilt. Return the chicken to the pan, on top of the cabbage.
Cook, covered, in the oven for 10-12 minutes. Sprinkle with cilantro and a squeeze of lemon, and serve warm.