Lemon & Herb Braised Chicken Thighs

1. Preheat Oven and Prepare Chicken

Adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees Fahrenheit. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.

2. Brown the Chicken

Heat the vegetable oil in a 12-inch ovensafe skillet over medium heat. When the oil starts to shimmer, place the chicken thighs skin side down in the skillet. Allow them to cook undisturbed for about 8 minutes, or until the skin is well-browned and crispy. Flip the thighs and cook for an additional 3 minutes on the other side, then transfer the chicken to a plate.

3. Sauté Aromatics

Carefully pour off any excess fat from the skillet, leaving just a thin layer. Add the minced shallot and garlic to the skillet and sauté for about 1.5 minutes, until they are fragrant and starting to soften. Stir in the ground cumin and ground coriander, and cook for another minute, stirring constantly to bloom the spices and release their aromas.

4. Add Liquid and Return Chicken

Pour in the chicken broth and lemon juice, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then return the chicken thighs to the skillet, skin side up. Transfer the skillet to the preheated oven and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 195 degrees Fahrenheit.

5. Prepare Cornstarch Slurry

While the chicken is cooking, whisk together the water and cornstarch in a small bowl to create a slurry, then set it aside. Once the chicken is done, transfer it to a platter and tent it with foil to keep it warm.

6. Reduce Sauce

Place the skillet back on the stovetop over high heat and add the lightly crushed coriander seeds. Boil the sauce for 8 to 10 minutes, or until it has reduced to about 1.5 cups. Reduce the heat to medium-low, then whisk the cornstarch mixture into the sauce. Let it simmer for about 1 minute, until the sauce has thickened slightly.

7. Finish Sauce

Remove the skillet from the heat and whisk in the grated lemon zest and butter until the sauce is smooth and glossy. Taste and adjust the seasoning with salt and pepper as needed.

8. Serve

To serve, pour the sauce around the chicken thighs on the platter, making sure each piece is nestled in the flavorful broth. Scatter the torn basil leaves over the top, and enjoy the bright, aromatic flavors of your lemon and herb braised chicken thighs.