Have you tried cooking with coconut oil? It’s a healthy vegan fat that performs beautifully at high heat (read: it won’t scorch and and start to taste funny while you’re getting that beautifulbrown chicken skin). Combined with ginger, garlic, and tomatoes, coconut oil creates a silky braising liquid for the chicken. Finishing the dish in the oven ensures the chicken skin stays crisp while the meat cooks up tender and juicy. Cook, relax and enjoy!
Cooking time: 35 minutes
Attributes: poultry, gluten-free, lactose-free, spicy (hot)
Allergens: tree nuts
What we send:
½ cup basmati rice (4 oz)
1 small onion (5 oz)
2 oz ginger
4 cloves garlic (0.8 oz)
12 oz tomatoes
1 Tbsp coconut oil (0.5 oz)
4 bone in skin on chicken thighs (24 oz)
½ tsp dried red pepper flake (0.035 oz)
fresh cilantro (0.5 oz)
What you need:
freshly ground pepper
large oven-proof skillet
In a small saucepan, bring 1 cup water, rice and 1/2 teaspoon salt to a boil. Reduce to a simmer
and cook covered, until rice is tender and water is absorbed, 15 minutes.
Preheat oven to 425°F. Peel and finely chop onion, ginger and garlic. Roughly chop tomatoes.
Heat coconut oil in a large oven-proof skillet over medium-high. Season chicken with salt and
pepper. Starting skin-side down, cook chicken until golden brown on both sides, about 12
minutes. Transfer chicken to a plate.
Add onion, ginger, garlic, and half to all of the crushed red pepper flakes (depending on your
heat preference). Season with salt and pepper and cook, stirring often, until vegetables are
softened, about 3 minutes. Add tomatoes and ⅓ cup water and bring to a simmer, stirring
occasionally. Season with salt and pepper.
Return chicken to skillet, skin-side up, and transfer to oven. Cook until chicken registers 165° on
an instant read thermometer, about 12 minutes.
Divide rice between plates and spoon chicken and tomatoes over top. Top with cilantro leaves.
Suggested Sips: a light beer like a pale ale.
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