Thai Roast Chicken Thighs With Coconut Rice
Recipe: https://recipestripper.com/recipes/a87f97d7-f013-43c7-ab1a-eb907e05f27f
Original source: https://www.bonappetit.com/recipe/thai-roast-chicken-thighs-with-coconut-rice?srsltid=AfmBOoohcMTjaJm3fSLmIEwrfCQHVbuJmjWkol_56lo3QToq5KpxL1Mp
Recipe image: https://assets.bonappetit.com/photos/608983855799229a8ef966d3/16:9/w_2191,h_1232,c_limit/Go-Live-Thai-Roast-Chicken.jpg

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.
Yield: 4 servings

Ingredients
- Zest and juice of 1 lime
- 1 1" piece ginger, peeled, finely grated, plus 3 peeled slices
- 2 garlic cloves, finely chopped
- ⅓ cup coconut palm sugar or (packed) light brown sugar
- ¼ cup fish sauce
- 1 13.5-oz. can unsweetened coconut milk, divided
- 2 Tbsp. extra-virgin olive oil, plus more for brushing
- 2 tsp. freshly ground black pepper, plus more
- 2 lb. skin-on, bone-in chicken thighs (4–6)
- ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- 1 cup white jasmine rice, rinsed until water runs clear
- Cilantro leaves with tender stems and lime wedges (for serving)

Instructions
1. Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
2. Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
3. Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
4. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.