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I just finished making/eating the following recipe for lunch. It was so good, I had to write it up immediately, both so I could share it with everyone, and to be sure that I don't forget exactly how I made it.
Coconut-Ginger Braised Chicken
Ingredients:
3 to 6 chicken thighs (or 2 chicken thigh/leg quarters)
garlic salt
approx. 2 tsp each of ground ginger, garam masala, and turmeric
2 tb sesame oil (or vegetable oil)
1 small onion, diced
2 garlic cloves, minced
2 tb minced/grated fresh ginger, divided into 1 tb each
zest of one lime
1 can coconut milk, shaken well
2 tb brown sugar
1 tb thai fish sauce
juice from one lime
1/4 c chicken broth or 1 chicken bouillon cube dissolved in 1/4 water
Also necessary: dutch oven or other stove-to-oven pan w/ oven-safe lid
First, season chicken all over with garlic salt, ground ginger, garam masala, and turmeric. Go easy on the garam masala if you don't want anything too spicy. In dutch oven, heat sesame oil on medium high. Brown the chicken in the dutch oven (about 5 minutes per side). Remove chicken.
Add the onion, garlic, 1 tb of fresh ginger, and lime zest to the pot, and let simmer for about 2 minutes. Shake the can of coconut milk up well, then open and add. Add brown sugar and thai fish sauce. Stir well. Add chicken (and any residual juices) back to the pot. Drizzle chicken with lime juice from 1/2 lime (save the other half of the lime). Cover with lid and put in oven. Cook for 1 hour and 15 minutes at 350 degrees Fahrenheit.
About 20 minutes before pulling out the chicken, make some rice (I prefer jasmine, but any kind is good).
When you remove the dutch oven from the oven, remove the chicken--put it in a bowl, drizzle with a little more lime juice, and tent with tin foil. Add the rest of the lime juice to the pot, along with the other 1 tb of fresh ginger and the chicken broth/bouillon. Simmer until thick (may already be rather thick).
When rice is done, plate with rice, then chicken, then pour sauce on top. Chicken should be tender enough that you don't need a knife. Enjoy!
Coconut-Ginger Braised Chicken
Ingredients:
3 to 6 chicken thighs (or 2 chicken thigh/leg quarters)
garlic salt
approx. 2 tsp each of ground ginger, garam masala, and turmeric
2 tb sesame oil (or vegetable oil)
1 small onion, diced
2 garlic cloves, minced
2 tb minced/grated fresh ginger, divided into 1 tb each
zest of one lime
1 can coconut milk, shaken well
2 tb brown sugar
1 tb thai fish sauce
juice from one lime
1/4 c chicken broth or 1 chicken bouillon cube dissolved in 1/4 water
Also necessary: dutch oven or other stove-to-oven pan w/ oven-safe lid
First, season chicken all over with garlic salt, ground ginger, garam masala, and turmeric. Go easy on the garam masala if you don't want anything too spicy. In dutch oven, heat sesame oil on medium high. Brown the chicken in the dutch oven (about 5 minutes per side). Remove chicken.
Add the onion, garlic, 1 tb of fresh ginger, and lime zest to the pot, and let simmer for about 2 minutes. Shake the can of coconut milk up well, then open and add. Add brown sugar and thai fish sauce. Stir well. Add chicken (and any residual juices) back to the pot. Drizzle chicken with lime juice from 1/2 lime (save the other half of the lime). Cover with lid and put in oven. Cook for 1 hour and 15 minutes at 350 degrees Fahrenheit.
About 20 minutes before pulling out the chicken, make some rice (I prefer jasmine, but any kind is good).
When you remove the dutch oven from the oven, remove the chicken--put it in a bowl, drizzle with a little more lime juice, and tent with tin foil. Add the rest of the lime juice to the pot, along with the other 1 tb of fresh ginger and the chicken broth/bouillon. Simmer until thick (may already be rather thick).
When rice is done, plate with rice, then chicken, then pour sauce on top. Chicken should be tender enough that you don't need a knife. Enjoy!
