Ingredients: |
Ingredients:
Zest and juice of 1 lime
1
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)
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Directions: |
Directions: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.
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. |
This recipe for Thai Roast Chicken Thighs is from