Coconut-Braised Chicken Thighs With Turmeric and Peppers
This dish features the aromatic combination of coriander, lemongrass, ginger, garlic, turmeric, and coconut milk, creating a richly flavored braise that's lighter than many traditional curries. Makrut lime leaves, available at specialty stores, add a unique zest to the dish, though their use is optional.
Ingredients
- 2 tablespoons coconut oil or neutral oil
- 2 teaspoons ground coriander
- Kosher salt and freshly ground black pepper
- 6 bone-in skin-on chicken thighs or 4 bone-in, skin-on chicken legs (approximately 2¼ pounds total)
- 4 scallions thinly sliced
- ¼ cup fresh lemongrass finely chopped (from the tender centers of 2 stalks)
- 1 2-inch piece of fresh ginger, peeled and finely chopped (about 3 tablespoons)
- 3 garlic cloves thinly sliced
- 1½ teaspoons ground turmeric
- 4 fresh makrut lime leaves optional
- 1 cup chicken stock
- 1 14-ounce can light coconut milk
- 5 ounces mini sweet peppers about 7 peppers, trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded, and chopped)
- Fresh cilantro small sprigs and chopped leaves or fresh basil (sliced), for garnish
- Cooked jasmine rice rice noodles, or fresh ramen noodles, for serving
Instructions
- Sear the Chicken
- In a large, deep skillet, heat the coconut oil over medium heat. Season the chicken with ground coriander, salt, and pepper. Pat the chicken dry with paper towels to ensure a crisp sear. Place the chicken in the skillet, skin-side down, and cook for about 10 minutes until the skin begins to crisp. Increase the heat to medium-high and continue cooking, without flipping, for an additional 4 to 5 minutes until the skin is deeply browned. Transfer the chicken to a plate, keeping it skin-side up.
- Sauté Aromatics
- Lower the heat to medium-low and add the sliced scallions, chopped lemongrass, ginger, garlic, turmeric, and optional makrut lime leaves to the skillet. Stir frequently, cooking for 6 to 8 minutes until the aromatics become tender and fragrant.
- Simmer the Chicken
- Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a boil over high heat. Return the chicken, skin-side up, to the skillet, reduce the heat to medium-low, and simmer for 20 to 25 minutes for thighs, or 30 to 35 minutes for legs, until the chicken reaches an internal temperature of 165°F (75°C), or when the juices run clear when pierced.
- Finish the Sauce
- Once the chicken is cooked through, transfer it to a plate. Whisk the sauce in the skillet to emulsify, adjusting the seasoning with salt and pepper as needed. Add the sliced peppers to the skillet and cook for 2 to 3 minutes until they are just tender. Return the chicken to the skillet, browning it side up, and garnish with small sprigs of cilantro.
- Serve
- Serve the chicken with a side of rice or noodles, and offer extra cilantro at the table for those who desire additional fresh seasoning.