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Braised Chicken Thighs & Cabbage with Scallion-Ginger Sauce

Ashley Lonsdale
Cook Time:
50 mins
Prep Time:
20 mins
Servings:
4
RATE THIS RECIPE
(280)

Chef notes

It's not jerk chicken, to be certain, but this recipe does pull some ingredient inspiration from the traditional and beloved Jamaican marinade. Sharp scallions, warming allspice, and fragrant ginger come together in a zippy green sauce, the perfect companion to tender, slow-cooked chicken thighs. A nod to the flavors of an island dinner. Recipes like this remind me I don't always have to travel to take a flavor vacation.

Braised chicken thighs are a weeknight dinner hero of mine. Easy to execute and deeply flavorful, chicken thighs can be cooked longer than the more popular chicken breasts due to higher levels of connective tissue. The longer the chicken thighs cook with low and slow heat, the more tender they become, giving home cooks ample wiggle room for a long braise. Choosing bone-in and skin-on chicken thighs provides the opportunity for an irresistibly crispy skin  although boneless and skinless chicken thighs work in this recipe, too!

My favorite pairing for this meal is a side of fried sweet plantains. This side dish stands up perfectly to the richness of the chicken thighs and the intensity of the spicy scallion-ginger sauce.

Technique Tip: Habanero peppers can pack some serious heat. I recommend removing the seeds and ribs for medium heat. If you're not a fan of any level of spice, omit it!

Swap Option: The scallion-ginger sauce is a perfect companion for a variety of proteins. If you don't have bone-in, skin-on chicken thighs, you can use boneless, skinless chicken thighs. This also goes well with a pork tenderloin.

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