Coconut Curry Braised Chicken Thigh by Chef Edwin Molina
-For the Cure:
6 Skin-on, Bone-In Chicken thighs
1 C Kosher Salt
5 tbs Cracked Black Pepper
3 tbs Cumin
Combine the salt, pepper, and cumin in a bowl. Sprinkle all the chicken thighs with the cure mixture and let it sit for at least one hour but no more that 6. Rinse the Chicken thighs and damp to dry. Set aside.
-For the Braise:
6 Cured Chicken Thighs
2 tbs olive oil
2 Large red onions, cut into 8th’s
8 Large garlic cloves, Rough Chopped
4 oz Ginger, Peeled and rough chopped
4 tbs curry powder
1 Can all fat coconut milk
2 C Chicken Stock
Pre-heat an oven to 300 F. In a large Dutch oven, heat the oil over medium high heat. Sear the chicken thighs skin side down until you create a golden-brown crust. This is going to take some time. Allow the fat to render, as it renders it will begin to crisp. Using low heat will yield better results. You will not be searing the bone side. Remove the chicken thighs and reserve. Add the onions so that they cook on a flat side of the wedge. Let that side BURN. Your looking for a dark black color on the onion. Flip it and do the same thing on the other side. Add the ginger and garlic and sweat with the burnt onions. Add the curry powder and mix to combine. Deglaze the pan with the coconut milk. Be sure to scrape the pan to remove the crusty bits (“fond”). Add the chicken stock and bring to a simmer. Place the chicken thighs skin side up in the braising liquid. Place the lid on the Dutch oven. Place it in the pre-heated oven and cook for 30-45 min or until the bone starts to detach itself from the flesh.
-For the sweet Potatoes:
3 large sweet potatoes, cut into wedges
Salt and pepper
Pre-heat an oven to 400 F. Toss the potato wedges in olive oil, salt and pepper. Line a baking sheet with aluminum foil and add the potatoes in one even layer. Roast the potatoes in the oven until they become crispy and dark on the outside and fluffy on the inside. About 25 min. set aside.
1 Chicken thigh
3-5 sweet potatoes
Picked cilantro leaves
Cashews, toasted and crushed (OPTIONAL)
Plate the potato wedges on a plate place the chicken thigh on top. Scoop a spoonful or two of the braising liquid over the top, garnish with cilantro leaves and toasted cashews. Finish with a squeeze of lime juice.