These tender, juicy chicken thighs are simmered in coconut juice and served in a zesty sauce that's full of umami flavor. Best served over a bed of jasmine rice.
Ingredients
- 4 bone-in chicken thighs , with skin
- 1 teaspoon sea salt , or to taste
- 1 piece fresh ginger , 2 inch
- 3 sliceds green onions , white and green parts separated, divided
- 1 cup coconut juice
- 4 tablespoons water
- 4 Thais chiles , chopped
- 5 sprigs fresh cilantro , stems and leaves separated, divided
- 2 cloves garlic , chopped
- 1 piece fresh ginger , 1 inch
- 1.5 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon palm sugar
- 2.5 tablespoons vegetable oil
Instructions
-
1
Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
-
2
Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
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3
Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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4
While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
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5
Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
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6
Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
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7
Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
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8
Pour sauce over chicken. Garnish with cilantro leaves.
Nutrition Facts
Per serving
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