Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-pan meal plenty of umami. Layering the pan with cabbage wedges allows them to catch every drop of the rich juices as they become melt-in-your-mouth tender.
INGREDIENTS Serves 4
4- 6 skin-on, bone-in chicken thighs
Zest and juice of 1 lime
2.5 cm piece ginger, peeled, finely grated, plus 3 peeled slices
2 garlic cloves, finely chopped
80gr palm sugar or light brown sugar
60ml fish sauce
1 X 400ml can coconut milk
2 teaspoons. freshly ground black pepper
½ medium head of green cabbage, sliced into 2.5cm thick wedges
½ teaspoon salt
3 – 4 tablespoons Sunflower oil
220gr white jasmine rice,
Coriander leaves
Lime wedges (for serving)
METHOD
Whisk lime zest and juice, grated ginger, garlic, palm sugar, fish sauce, 125ml coconut milk, 2 tablespoons sunflower oil, and 2 teaspoons black pepper in a large bowl to combine. Set 60ml of the 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.
Preheat oven to 200°C
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 230°C and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
Meanwhile, bring rice, ginger slices, the remaining coconut milk, ½ teaspoon salt, and 250ml 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, discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Arrange chicken on a platter; drizzle with reserved marinade and top with coriander leaves.
Serve with coconut rice and lime wedges
Original Recipe Diana Yen writing in Bon Appétit
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