Thai Roast Chicken Thighs With Coconut Rice
, 4 servings
Marinated chicken thighs roasted over cabbage wedges in one skillet, served with ginger-scented coconut rice.
| prepPreheat oven to 400°F / 205°C | |||||
| Zest and juice of 1 lime | Whisk marinade; reserve 1/4 cup | Toss chicken in marinade, chill 1–12 hrs | Top with chicken; roast 400°F / 205°C, 35 min | Roast 450°F / 230°C, 5–7 min, until crisp | Platter chicken, drizzle reserved marinade, garnish |
| 1 piece (2.5 cm) ginger, peeled, finely grated | |||||
| 2 garlic cloves, finely chopped | |||||
| 65 g coconut palm sugar or packed light brown sugar | |||||
| 60 ml fish sauce | |||||
| 120 ml unsweetened coconut milk (for the marinade) | |||||
| 30 ml extra-virgin olive oil (for the marinade) | |||||
| 2 tsp freshly ground black pepper (for the marinade) | |||||
| 900 g skin-on, bone-in chicken thighs (4–6) | |||||
| 1/2 medium head green cabbage, stem trimmed, cut into 2.5 cm wedges | Brush cabbage with oil, season, set in skillet | ||||
| Extra-virgin olive oil, for brushing | |||||
| Kosher salt and black pepper, for seasoning (cabbage & chicken) | |||||
| 3 peeled slices ginger (for the rice) | Boil rice mixture; simmer covered 15–20 min | Discard ginger slices; rest rice covered | |||
| 185 g white jasmine rice, rinsed until water runs clear | |||||
| 240 ml unsweetened coconut milk (for the rice) | |||||
| 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt (for the rice) | |||||
| 240 ml water (for the rice) | |||||
| Cilantro leaves with tender stems, for serving | |||||
| Lime wedges, for serving | |||||
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