COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS
Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.
Provided by Alexa Weibel
Categories dinner, curries, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
- Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
- Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
- Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
- Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.
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Akewula Sofiulahi
[email protected]This dish was a waste of time. It was bland, dry, and oily. I would not recommend it to anyone.
Keaisa Rice
[email protected]This recipe was way too complicated. I ended up giving up and ordering takeout.
Myrna Garcia
[email protected]I followed the recipe exactly, but my chicken turned out dry. I'm not sure what went wrong.
Joseph Alex Essuman
[email protected]This dish was a bit too oily for my taste. I think I would have preferred it if it had been baked instead of fried.
Vincent Ssali
[email protected]I found this recipe to be a bit bland. I added some additional spices to give it more flavor.
Iqrash Khan
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. The chicken was cooked perfectly and the sauce was flavorful.
Singh Suraj
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this dish. The turmeric and peppers gave it a really nice flavor.
Andjela Stevanovic
[email protected]This recipe was easy to follow and the dish turned out great! The chicken was tender and juicy, and the sauce was creamy and flavorful.
Saurap Tamang
[email protected]I loved this dish! The chicken was so tender and the sauce was so flavorful. I will definitely be making this again.
Prince Alphat
[email protected]This was a great recipe! The chicken was moist and flavorful, and the sauce was delicious. I served it over rice and it was the perfect meal.
Hamza Awan
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor of the coconut milk and turmeric. I'll definitely be making this again.
Shawneil Cole
[email protected]This dish was easy to make and so delicious. I loved the combination of flavors. The chicken was tender and juicy, and the sauce was flavorful and creamy.
Sarfraz Ahmed
[email protected]I'm not usually a fan of chicken thighs, but this recipe changed my mind! The coconut milk and turmeric gave the chicken so much flavor, and the peppers added a nice kick. I'll definitely be making this again.
Ahade Group Official
[email protected]This dish was absolutely delicious! The chicken was so tender and flavorful, and the sauce was creamy and rich. I served it over rice, and it was the perfect comfort food.