Seared Chicken Thighs with Coconut, Tamarind and Spiced Vegetables
Watch me make this on my YouTube Channel!
Yield: 4 servings
1¾ teaspoons kosher salt, divided
1 teaspoon neutral oil, such as grapeseed oil
2 pounds bone-in, skin-on chicken thighs, excess fat trimmed and pat dry
2 tablespoons minced garlic, grated on a Microplane
2 tablespoons minced ginger, grated on a Microplane
2 teaspoons cumin seed
1 teaspoon coriander seed
1 teaspoon brown mustard seed
¼ teaspoon ground turmeric
1/8 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 medium yellow onions, peeled, halved and thinly sliced lengthwise
3 large carrots, peeled and medium diced
3 medium delicata squash (2 pounds), ends trimmed, halved lengthwise, seeded and sliced into 1/3-inch half moons
1 (5.4-ounce) can coconut cream
3 tablespoons tamarind concentrate
1 teaspoon dark brown sugar
1 tablespoon freshly squeezed lime juice
½ cup fresh cilantro leaves
Season the chicken all over with 1 teaspoon of salt.
Adjust an oven rack to the middle-lower position and preheat the oven to 425 degrees Fahrenheit.
Open a few windows and/or turn on the oven hood/fan; it might get a little smoky!
Heat a heavy 5.5 quart Dutch oven over medium-high until hot, then add the oil. It will most likely start to smoke. Swirl the pan to distribute the oil and place the chicken thighs skin side down in the pan. Cook until the skin turns golden brown, approximately 5 to 7 minutes. Remove chicken and transfer to a plate, skin side up.
Reduce heat to medium. Add the garlic, ginger, cumin, coriander, mustard seed, turmeric, cayenne and black pepper. Stir continuously until fragrant, 1 to 2 minutes.
Add the onion, carrots, squash and ½ teaspoon salt. Stir to combine. Cook, stirring occasionally, until the onions begin to soften, approximately 5 to 7 minutes.
Remove from heat and place the chicken atop the vegetables, skin side up.
Transfer to the oven and cook, uncovered, until the thighs reach an internal temperature of at least 175 degrees, approximately 30 minutes.
While the chicken is cooking, add the coconut cream, tamarind, brown sugar, lime juice and ¼ teaspoon kosher salt to a small bowl. Stir to combine until the brown sugar and salt have dissolved. Set aside.
After 30 minutes, remove the Dutch oven from the oven. Transfer the chicken to a plate, skin side up. Stir the coconut tamarind sauce into the vegetables.
To serve, add a scoop of vegetables to a shallow bowl. Top with cilantro leaves, followed by a chicken thigh (skin side up).
Chef Nathan Lyon 