Thai Roasted Chicken Thighs With Coconut Rice
Created by dienia b on May 13, 2023
- Servings: 6
- Prep Time: 1h
- Cook Time: 60m
- Recipe #40656
Ingredients
- SAUCE
- 1 teaspoon orange zest, freshly grated
- 1/4 cup water
- 1/2 cup orange juice, (about 1 large orange)
- 1 clove garlic, crushed
- 1/4 cup maple syrup, real
- 1/4 cup mayonnaise
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sriracha sauce
- 1 teaspoon sambal oelek
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- CHICKEN MARINADE
- 2 pounds chicken thighs, (about 6)
- 1/2 cup coconut milk
- 3 cloves garlic, minced
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons fresh Thai basil leaves, minced
- 1 tablespoon fresh ginger root, minced
- 1 tablespoon fresh lemongrass, minced
- VEGGIES
- 1 red onion, cut into 1-inch chunks
- 3 cups green cabbage, cored, cut into 1-inch pieces
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoons salt
- RICE
- 14 ounces dry jasmine rice, (2 cups)
- 3 1/2 cups water
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- GARNISH
- 1/4 cup cilantro leaves, packed, chopped
- 2 limes, wedged
How to Make
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SAUCE
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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.
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CHICKEN
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Step 2: In another medium bowl, whisk together ½ cup coconut milk, garlic, lime juice, fish sauce, Thai basil, ginger, and lemongrass.
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Step 3: To a large resealable ziplock bag, add chicken and marinade and seal.
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Step 4: Massage to coat, and let marinate in the refrigerator for at least 30 minutes or up to overnight.
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ROASTING THE CHICKEN
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Step 5: While chicken is still in the refrigerator, preheat the oven to 425°F.
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Step 6: Preheat a large cast-iron skillet over medium-high.
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Step 7: Using a slotted spoon, transfer chicken to skillet. (Save marinade for another batch storing in the refrigerator.)
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Step 8: Sear, turning once, 10 minutes.
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Step 9: Transfer chicken to a large plate.
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Step 10: Add red onion and cabbage to the skillet; stir to combine.
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Step 11: In a small bowl, whisk together sesame oil, soy sauce, and vegetable oil.
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Step 12: Drizzle over vegetables.
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Step 13: Season with 1 teaspoon salt and stir to coat. Arrange chicken on top of vegetables.
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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).
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COOKING THE RICE
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Step 15: Meanwhile, add 3 1/2 cups water to a medium saucepan (or rice cooker) and set it over medium-high heat.
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Step 16: To the water add rice, remaining coconut milk, salt and juice.
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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.
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Step 18: Let set covered 5 minutes off heat.
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Step 19: Fluff with fork.
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COOKING THE ORANGE SAUCE
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Step 20: Meanwhile, in another medium saucepan set over medium heat, cook orange sauce for 10 minutes or until thickened and heated through.
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Step 21: Serve roasted thighs and vegetables over coconut rice.
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GARNISH
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Step 22: Top with cilantro and serve with lime wedges and orange sauce.
Nutritional Facts
- Serving Size: 1 (631.3 g)
- Calories 746
- Total Fat - 48.1 g
- Saturated Fat - 17.1 g
- Cholesterol - 150.9 mg
- Sodium - 2235.9 mg
- Total Carbohydrate - 51.8 g
- Dietary Fiber - 5.5 g
- Sugars - 16.1 g
- Protein - 31.2 g
- Calcium - 174.7 mg
- Iron - 4.3 mg
- Vitamin C - 47.5 mg
- Thiamin - 0.4 mg