I have had so much fun cooking from the Half Baked Harvest blog lately. It was my choice for cookbook club as we were taking a departure from books and trying out some of our favorite blogs. I have been thoroughly inspired by their photographs as well as the some of the food combinations in their recipes. Today I lightly adapted a recipe for Thai Flavored Coconut Milk Chicken.
I had previously made a dish called Mind-Blowing Milk Braised Pork and I saw what the affects that milk can have in rendering a piece of meat so buttery soft and luscious, that I had high hopes for this chicken dish. Much to my delight, the coconut milk had the same affect on chicken. It came out tender and succulent with amazing flavors from the combination of Thai spices.
A beautifully presented dish that becomes a one-dish meal with the addition of rice noodles and a variety of garnishes. Easy to prepare and elegant to serve. Just the way I like my food!
- 2 1/2 tablespoons olive oil, divided
- 3 pounds chicken thighs – approximately 8 thighs, bone in, skin on
- Kosher salt and freshly ground pepper, to taste
- 1 small sweet onion, finely chopped
- 6 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1-2 red fresno chiles or jalapenos, seeds removed + chopped (taste for level of spice before using)
- 1-2 lemons grass stalks, cut in half crosswise and pounded
- 3-3 1/2 cups canned coconut milk
- 1 teaspoons fish sauce
- 1 cinnamon stick
- 2 baby bok choy, halved
- 1/2 cup fresh cilantro, roughly chopped
- 1 tablespoon fresh lime juice
- rice noodles for serving
- chopped green onion, cilantro, lime wedges and sliced radish for garnish, optional
- Preheat the oven to 375°.
- Heat a large dutch oven over medium high heat. Add a drizzle of olive oil. Season the chicken with salt and pepper. Once hot, add the chicken and sear on both sides until browned, about 3 minutes per side. When browning, don’t crowd the pan or you won’t get a good sear. It may be necessary to brown the chicken in two batches. Remove the chicken from the pan and place on a plate.
- To the same pan, add another drizzle of oil. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, ginger, chilies and lemon grass. Season with salt and pepper. Continue cooking for another 2-3 minutes minutes. Remove from the heat.
- Add the chicken back to the pan. Pour in 3 cups of coconut milk and fish sauce. Add the cinnamon sick and position the bok choy around the chicken. Sprinkle over the cilantro.
- Place the pan in the oven and bake for 45-55 minutes or until the chicken is tender and cooked through. If the coconut milk sauce starts getting too thick towards the end of cooking, add in the remain 1/2 cup of coconut milk. Check the chicken 1-2 times throughout cooking, spooning the sauce over the chick to help keep it moist.
- Remove from the oven and remove the lemongrass from the pan. Drizzle the lime juice over the chicken. Divide the chicken among bowls or plate and spoon the sauce over the chicken. Top with fresh cilantro, green onions, radish and wedge of lime. Serve with rice noodles.
(click here) for printable recipe