Ingredients
- 4 chicken thighs (bone-in, skin-on, about 1 1/4 lb)
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil
- 1 tbsp fresh ginger (peeled and finely grated)
- 1 tsp ground turmeric
- 1 clove garlic (minced, optional)
- 1 can coconut milk (13.5 oz, full-fat, shaken)
- ½ cup water (or low-sodium chicken stock)
- 1 lime
- 2 tbsp cilantro (chopped, or parsley)
- red pepper flakes (optional)
- jasmine rice (optional)
Equipment: dutch oven
Method
- Pat chicken thighs very dry. Season all over with salt and black pepper.
- Heat neutral oil in a 3-quart dutch oven over medium-high. Sear the thighs skin-side down until deep golden, 4-5 minutes. Flip and brown 2 minutes more. Move to a plate; they won't be cooked through.
- Lower the heat to medium and spoon off all but about 1 tbsp of fat. Add fresh ginger, ground turmeric, and garlic. Stir until fragrant, 30 seconds, without letting the turmeric burn.
- Pour in coconut milk and water, scraping up the browned bits. Bring to a gentle simmer and season with salt and more pepper.
- Return the thighs skin-side up, keeping the skin above the liquid. Cover with the lid ajar and simmer gently 25 minutes.
- Squeeze in half of lime, then taste and add salt or more lime. Sprinkle with cilantro and a pinch of red pepper flakes.
- Serve over jasmine rice with the rest of the lime in wedges.
If the sauce reduces too much, add a splash of water; if it's loose at the end, simmer uncovered 2 to 3 minutes. Keeps 3 days in the fridge, and the flavor deepens overnight.