Coconut-Braised Chicken with Chickpeas & Lime by Alison Roman
This recipe is found in Alison Romans - Nothing Fancy - on pages 198 - 199.
I have made this with all chicken thighs, or a mix of breasts, legs and thighs. I prefer all dark meat. I've also done this with red chilli paste (in Aus the common brand is Masterfoods - found in the fresh herb section). This creates a very different flavor but still a good amount of heat.
I also make my stock from scratch. Not necessary, but Alison Roman does suggest that if you are to use store bought, try to at least simmer the stock with veggies before using it in your cooking. Homemade chicken stock takes the flavor of any recipe to the next level.
Side Notes
Cost of non-staples: $20
Serves: 6
Ingredients
1.8 kg bone in, skin on chicken (mix of breasts and legs)
kosher salt
black pepper
2 tbsp canola oil
4 large garlic cloves
1 red onion (thinly sliced)
2 tbsp gochujang chilli paste (or red chilli paste)
2 tbsp grated ginger
1 tsp ground turmeric
1 tbsp cumin seeds
1 1/2 tsp chilli flakes
2 x 400 ml cans coconut milk (full fat)
750 ml chicken stock
2 x 400g (net weight) tins chickpeas (drained & rinsed)
2 tsp fish sauce
To Serve
coriander
roasted peanuts
limes
My Pantry Staples
kosher salt & black pepper
canola oil
garlic
red onion
gochujang chilli paste
ginger
turmeric
cumin seeds
chilli flakes
coconut milk
chickpeas
fish sauce
peanuts
The Method
Season the chicken with salt and pepper. Heat the oil in a heavy based pan (dutch oven) over medium heat. Sear the chicken, skin side down, until the fat has started to render and the chicken no longer sticks to the bottom (8-10 minutes). Turn chicken over and cook until brown, another 8-10 minutes.
Transfer chicken to a large plate. Add the garlic and most of the onion to the pot; season with salt and pepper. Cook until softened, about 5 minutes. Add the chilli paste, ginger, turmeric, cumin and chilli flakes and cook for about 2 minutes. The mixture should be caramelizing on the bottom.
Add the coconut milk, and stock, bring to a simmer. Return the chicken to the pot along with the chickpeas, season. Reduce heat to low, place lid on, and leave for at least 45 minutes.
After 45 minutes or so, remove the lid and continue to gently simmer until the chicken is tender and liquid has thickened; 20-25 minutes. Add the fish sauce and stir through.
Serve the stew alongside some thinly sliced red onion, coriander and peanuts. Squeeze 1/4 of a lime over each serving.
