Chicken Thighs With Coconut Creamed Corn
Apr. 6th, 2022 07:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeFrom The New York Times.
2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
5 cups fresh or frozen corn kernels (from about 7 ears)
3 scallions, thinly sliced, white and green parts separated
1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
3 garlic cloves, peeled and finely grated or chopped
1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
1 (15-ounce) can full-fat coconut milk
1 lime, cut into wedges
Brown chicken thighs in a little olive oil over medium heat and remove to rest. Add the corn, scallion whites, ginger, garlic and serrano, season, stir to scrape up any fond, sauté until beginning to brown (frozen corn will take a little longer). Add coconut milk, stir and season, and return the chicken to the pan. Simmer until coconut milk is thickened and the chicken is done. (If the milk thickens faster than the chicken cooks, add some water or chicken stock.) Serve with a squeeze of lime and scallion greens.
This was good if a little greasy; I'm not sure if that was the rendered fat from the chicken thighs or the coconut milk, but if I make this again, I will likely (a) pour off most of the rendered fat and (b) use half a can of coconut milk and make up the difference with water or stock. The comments at NYT suggest adding a slug of fish sauce to the coconut milk and that would be a very good addition as well. I swapped lemon for lime and thought that was successful, the acid is definitely necessary. The chicken cooks more slowly than Slagle claims, so finishing it in the oven might be a good idea (cast iron or other oven-safe skillet required, obviously).
2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
5 cups fresh or frozen corn kernels (from about 7 ears)
3 scallions, thinly sliced, white and green parts separated
1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
3 garlic cloves, peeled and finely grated or chopped
1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
1 (15-ounce) can full-fat coconut milk
1 lime, cut into wedges
Brown chicken thighs in a little olive oil over medium heat and remove to rest. Add the corn, scallion whites, ginger, garlic and serrano, season, stir to scrape up any fond, sauté until beginning to brown (frozen corn will take a little longer). Add coconut milk, stir and season, and return the chicken to the pan. Simmer until coconut milk is thickened and the chicken is done. (If the milk thickens faster than the chicken cooks, add some water or chicken stock.) Serve with a squeeze of lime and scallion greens.
This was good if a little greasy; I'm not sure if that was the rendered fat from the chicken thighs or the coconut milk, but if I make this again, I will likely (a) pour off most of the rendered fat and (b) use half a can of coconut milk and make up the difference with water or stock. The comments at NYT suggest adding a slug of fish sauce to the coconut milk and that would be a very good addition as well. I swapped lemon for lime and thought that was successful, the acid is definitely necessary. The chicken cooks more slowly than Slagle claims, so finishing it in the oven might be a good idea (cast iron or other oven-safe skillet required, obviously).
no subject
Date: 2022-04-07 04:34 am (UTC)Having also recently made a dish with full-fat coconut milk and found it too rich, maybe you could get the same effect with less richness with light coconut milk too, rather than by cutting what the recipe calls for in half.
no subject
Date: 2022-04-07 01:58 pm (UTC)That's a good idea, I'll have to give it a try.