Braised Chicken with Warm Spices

Name: Braised Chicken with Warm Spices
Yield: Serves 4 to 6
Ingredients: 1/2 cup, table salt, for brining; 1 1/2-2 pounds, bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass; 1 1/2-2 pounds, chicken leg quarters, separated into drumsticks and thighs, trimmed; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 2 teaspoons, ground cumin; 2 teaspoons, paprika; 2 , garlic cloves, minced; 3/4 teaspoon, pepper; 3/4 teaspoon, ground cinnamon; 3/4 teaspoon, ground ginger; 1/8 teaspoon, cayenne pepper; 1 tablespoon, all-purpose flour; 1/3 cup, dry white wine; 1/4 cup, chopped fresh parsley; 2 teaspoons, packed brown sugar; 2 teaspoons, lemon juice

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Appears in Cook's Illustrated March/April 2019

Main Courses

Chicken

SERVES4 to 6

TIME1¼ hours, plus 30 minutes brining

WHY THIS RECIPE WORKS

For well-seasoned, juicy braised chicken pieces, we started by brining about 4 pounds of bone-in, skin-on drumsticks, thighs, and halved chicken breasts. We then browned the drumsticks, thighs, and larger breast pieces to create a flavorful...

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