One Pan Chicken Thighs With Coconut Creamed Corn Recipes

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

Provided by Colu Henry

Categories dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger image

Steps:

Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red-pepper flakes
1 (14-ounce) can cherry or diced tomatoes with their juices
1 (13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tablespoons roughly chopped cilantro
1 lime, quartered, for serving (optional)

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Remove the ribs and seeds from the chiles, (If desired. Leave them in if you want it spicier) then finely dice them and set aside. Grate the fresh ginger and garlic cloves and set aside.
Season the chicken thighs on both sides with salt and pepper. Heat a large deep non-stick skillet or casserole pan over medium high and add all 8 chicken thighs, skin side down. Cook chicken thighs skin side down for 10-15 minutes, until the skin is brown and crispy. Flip over and cook for another 5 - 7 minutes until cooked through. (You can do this in two batches if you prefer. The thighs may be crowded at first, but they will cook down.)
While the chicken cooks, slice the kernels off the corn cobs. To do this, stand the ear upright over a kitchen towel. Start at the end of the knife closest to your hand and let the full length of the blade slide down the cob moving toward the point. If you try to go straight down you'll get a lot of resistance. Pick up the towel and tip the corn kernels into a bowl.
Now hold the cobs over the bowl and using the back of your knife, scrape down the cob to release the juices and get the last bits of corn kernel out.

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