Thai Roast Chicken Thighs With Coconut Rice

Name: Thai Roast Chicken Thighs With Coconut Rice
Cuisine: Asian, Thai
Ingredients: Zest and juice of 1 lime; 1" piece ginger, peeled, finely grated, plus 3 peeled slices; 2 garlic cloves, finely chopped; ⅓ cup coconut palm sugar or (packed) light brown sugar; ¼ cup fish sauce; 1 13.5-oz. can unsweetened coconut milk, divided; 2 tsp. freshly ground black pepper, plus more; 2 lb. skin-on, bone-in chicken thighs (4–6); ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup white jasmine rice, rinsed until water runs clear; Cilantro leaves with tender stems and lime wedges (for serving)

4 steps

Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-skillet meal plenty of umami

Updated at: Wed, 16 Aug 2023 20:36:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories731.4 kcal (37%)

Total Fat42.1 g (60%)

Carbs65 g (25%)

Sugars19.8 g (22%)

Protein28.3 g (57%)

Sodium1700.1 mg (85%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1lime

zest and juice of

1 "ginger

piece, peeled, finely grated, plus 3 peeled slices

2garlic cloves

finely chopped

⅓ cupcoconut palm sugar

packed light brown sugar

¼ cupfish sauce

1 x 13.5 ozcan unsweetened coconut milk

divided

2 tspblack pepper

freshly ground, plus more

2 lbskin-on bone-in chicken thighs

4-6

0.5 headgreen cabbage

medium, stem trimmed, sliced into 1"-thick wedges

½ tspkosher salt

or 1/4 tsp morton, plus more

1 cupwhite jasmine rice

rinsed until water runs clear

cilantro leaves

with tender stems, for serving

lime wedges

Instructions

Step 1

Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

Step 2

Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

OvenPreheat

Step 3

Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.

Step 4

Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.