Chef Rob www . chefrob . ca |
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SEASONING BLEND INGREDIENTS |
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2 pounds |
bone-in , skin-on chicken thighs ( 4-6 ) |
2 tsp |
salt |
2 tsp |
curry powder |
1 tsp |
paprika |
1 tsp |
chili powder |
pinch |
cayenne ( optional ) |
SAUCE INGREDIENTS |
1 / 2 |
large onion , chopped fine |
1 |
red bell pepper , chopped fine |
1 1 / 2 Tbsp . garlic , minced |
2 Tbsp . |
fresh ginger , chopped fine or grated |
1 inch |
lemongrass stalk ( optional ) |
1 / 4 cup |
fresh basil leaves |
1 can |
full-fat coconut milk |
1 / 2 |
lime , to squeeze ( or 1 Tbsp . lime juice ) |
GARNISH |
1 / 2 |
lime |
fresh basil |
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Photo by Ravy Rampersad |
l |
@ obeah _ r2 |
DIRECTIONS |
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1 .
Arrange a rack in the middle of the oven and heat the oven to 350 ° F .
2 . Pat chicken thighs dry with paper towels , then season with with seasoning blend .
3 . Heat 1 tablespoon of the coconut oil in 10-inch cast iron or oven-safe skillet over medium-high until simmering .
4 . Add chicken skin-side down and cook until skin is golden-brown , and fat is rendered , 5 to 7 minutes ( work in batches if necessary so the pan is not overcrowded ).
5 . Transfer the chicken to a plate . Pour out ½ the rendered fat and let the pan cool for 5 minutes .
6 . Place pan back over medium heat . Add onion and bell pepper , cook until soft and starting to caramelize , ( 3-4 min ) then add garlic , ginger and lemongrass ( if using ). Cook until fragrant , 3 to 4 minutes . Finish with the basil leaves to wilt .
7 . Add 1 can of coconut milk , squeeze ½ lime and stir to incorporate . Bring to a simmer ., ( 2-3 minutes ).
8 . Return chicken to the pan skin-side up . Bake uncovered until sauce is bubbling and chicken is cooked through ( 165 ° F ), 25 to 30 minutes .
9 . Let cool slightly before serving , garnish with basil and lime .