It's Mark Bittman's turn in my kitchen for this month's IHCC potluck with the very flavourful Chicken Braised in Soy Sauce and Lemon from his book How to Cook Everything.
Relatively quick to make, chicken pieces were braised in a mixture of soy sauce, water, lemon zest, garlic and cayenne pepper, or red pepper flakes as I used. You have the option of first browning the chicken pieces, but this step takes time and adds unnecessary fat to the dish; I used skinned chicken thighs and as you can see from the pictures, the soy sauce gave them a lovely burnished look without frying.
Finished with some fresh lemon juice, the dish was quite lemony in flavour with the soy sauce doing what it does best, adding that
indefinable umami flavour. Despite it not being particularly Asian, I served it with stir-fried Shanghai bok choy and mushrooms,
and steamed brown rice for a weeknight meal that was easy on the cook and a hit with family.
I'm also sharing this post with Cook-Your-Books hosted by Joyce. Visit I Heart Cooking Clubs and Kitchen Flavours to see what everyone else made this month!