Braised Chicken & Cabbage

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.