one pan

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)

Sauce Ingredients:

  • 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


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
  2. Pat chicken thighs dry with paper towels, then season with with seasoning blend.
  3. Heat 1 tablespoon of the coconut oil in 10-inch cast iron or oven-safe skillet over medium-high until simmering.
  4. 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).
  5. Transfer the chicken to a plate. Pour out ½ the rendered fat and let the pan cool for 5 minutes.
  6. 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.
  7. Add 1 can of coconut milk, squeeze ½ lime and stir to incorporate. Bring to a simmer., (2-3 minutes).
  8. 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.
  9. Let cool slightly before serving, garnish with basil and lime.
chef rob

Chef Rob,

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