Ingredients
4
4 servings
- •4 bone-in chicken thighs, with skin
- •1 teaspoon sea salt, or to taste
- •1 (2 inch) piece fresh ginger, thinly sliced, or to taste
- •3 sliced green onions, white and green parts separated, divided
- •1 cup coconut juice
- •4 tablespoons water
- •4 Thai chiles, chopped
- •5 sprigs fresh cilantro, stems and leaves separated, divided
- •2 cloves garlic, chopped
- •1 (1 inch) piece fresh ginger, coarsely chopped
- •1.5 tablespoons fish sauce
- •1 tablespoon rice vinegar
- •1 tablespoon fresh lime juice
- •1 teaspoon palm sugar
- •2.5 tablespoons vegetable oil
Instructions
- Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
- Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
- Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
- Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
- Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
- Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
- Pour sauce over chicken. Garnish with cilantro leaves.
Nutritional Facts
Per 4 servings
- Calories: 314
- Carbohydrate: 19g
- Fat: 18g
- Fiber: 1g
- Protein: 20g
- Sugar: 2g
Related Recipes
Thai Chicken Thighs
Chicken Thigh Jjimdak (Korean Braised Chicken)
Asian Glazed Chicken Thighs
Thai Chicken
Braised Chicken Thighs With Red Rice As Made By Hugh Acheson
Thai-Inspired Grilled Chicken Thighs
Marinated Fried Chicken Thighs
Baked Lemon-Pepper Chicken Thighs and Rice
One-Pot Ginger Chicken And Rice
Rice Cooker Asian Chicken Rice
Cast-Iron Sriracha Chicken Thighs with Vegetables
