Thai Roasted Chicken Thighs With Coconut Rice

SAUCE

Step 1

In a medium bowl, whisk together orange zest, orange juice, garlic, maple syrup, mayonnaise, vinegar, 1/4 cup water, cornstarch, Sriracha, chili sauce, sesame oil, salt, and hot pepper flakes until blended. Chill in the refrigerator until ready to use.

CHICKEN

Step 2

In another medium bowl, whisk together ½ cup coconut milk, garlic, lime juice, fish sauce, Thai basil, ginger, and lemongrass.

Step 3

To a large resealable ziplock bag, add chicken and marinade and seal.

Step 4

Massage to coat, and let marinate in the refrigerator for at least 30 minutes or up to overnight.

ROASTING THE CHICKEN

Step 5

While chicken is still in the refrigerator, preheat the oven to 425°F.

Step 6

Preheat a large cast-iron skillet over medium-high.

Step 7

Using a slotted spoon, transfer chicken to skillet. (Save marinade for another batch storing in the refrigerator.)

Step 8

Sear, turning once, 10 minutes.

Step 9

Transfer chicken to a large plate.

Step 10

Add red onion and cabbage to the skillet; stir to combine.

Step 11

In a small bowl, whisk together sesame oil, soy sauce, and vegetable oil.

Step 12

Drizzle over vegetables.

Step 13

Season with 1 teaspoon salt and stir to coat. Arrange chicken on top of vegetables.

Step 14

Roast for 30 minutes or until vegetables are tender, chicken is cooked through (pierce chicken and if juices run clear it's done).

COOKING THE RICE

Step 15

Meanwhile, add 3 1/2 cups water to a medium saucepan (or rice cooker) and set it over medium-high heat.

Step 16

To the water add rice, remaining coconut milk, salt and juice.

Step 17

Bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until rice is tender and liquid is absorbed.

Step 18

Let set covered 5 minutes off heat.

Step 19

Fluff with fork.

COOKING THE ORANGE SAUCE

Step 20

Meanwhile, in another medium saucepan set over medium heat, cook orange sauce for 10 minutes or until thickened and heated through.

Step 21

Serve roasted thighs and vegetables over coconut rice.

GARNISH

Step 22

Top with cilantro and serve with lime wedges and orange sauce.