Seasoning Blend Ingredients:
- 2 pounds bone-in, skin-on chicken thighs (4-6)
- 2 tsp salt
- 2 tsp curry powder
- 1 tsp paprika
- 1 tsp chili powder
- pinch cayenne (optional)
- 1/2 large onion, chopped fine
- 1 red bell pepper, chopped fine
- 1 1/2 Tbsp. garlic, minced
- 2 Tbsp. fresh ginger, chopped fine or grated
- 1 inch lemongrass stalk (optional)
- 1/ cup fresh basil leaves
- 1 can full-fat coconut milk
- 1//2 lime, to squeeze or 1 Tbsp. lime juice
- 1/2 lime
- fresh basil
- Arrange a rack in the middle of the oven and heat the oven to 350°F.
- Pat chicken thighs dry with paper towels, then season with with seasoning blend.
- Heat 1 tablespoon of the coconut oil in 10-inch cast iron or oven-safe skillet over medium-high until simmering.
- Add chicken skin-side down and cook until skin is golden-brown, and fat is rendered, 5 to 7 minutes (work in batches if necessary so the pan is not overcrowded).
- Transfer the chicken to a plate. Pour out ½ the rendered fat and let the pan cool for 5 minutes.
- Place pan back over medium heat. Add onion and bell pepper, cook until soft and starting to caramelize, (3-4 min) then add garlic, ginger and lemongrass (if using). Cook until fragrant, 3 to 4 minutes. Finish with the basil leaves to wilt.
- Add 1 can of coconut milk, squeeze ½ lime and stir to incorporate. Bring to a simmer., (2-3 minutes).
- Return chicken to the pan skin-side up. Bake uncovered until sauce is bubbling and chicken is cooked through (165°F), 25 to 30 minutes.
- Let cool slightly before serving, garnish with basil and lime.
Chef Rob, http://www.chefrob.ca
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