Weekly Winner: Tantalizingly Thai Chicken Thighs

IMG_1237.JPGLately I find that I have been somewhat obsessed by all things Thai — well culinarily speaking.  I simply cannot get enough!  I’m also a big fan of bone-in, skin-on chicken thighs as well.  This dish sublimely combines the two – as well as adding just a hint of autumn (which I’m actually starting to look forward to) with the sweet potatoes.  The result?  A perfectly balanced, wonderfully aromatic, and delightfully easy dinner!

Everything in this dish is comforting and mellow with just a hint of spice.  The one ingredient that absolutely makes the dish is the scallions on top — you really need that sharp bite of onion.  It all comes together in one amazing dish — and to top it all off, it’s even pretty!  Definitely a Weekly Winner and certainly a dish that will go into seriously heavy rotation in this household.

The recipe comes from Cook’s Country Magazine.  The only change I made was to delete the chopped cilantro on top.  If you enjoy the taste of soap on your meals than go for it, but not in this house!  Otherwise, it is quick, easy, and so much more than the sum of its few parts.  I simply can’t say enough about it so I will stop and just share the recipe.  Do yourself and everyone in your house a favor — Make.  This.  Dish!

Thai-Style Chicken and Sweet Potato Curry

Serves 4

Ingredients:

6 bone-in chicken thighs, trimmed

Salt and Pepper

3 Tbsp red curry paste

1 lb sweet potatoes, peeled and cut into 1/2 inch pieces

1 13.5 oz can coconut milk

2 Tbsp fish sauce

4 scallions, sliced thin on bias

1/4 cup dry-roasted peanuts, crushed

Procedure:

1.  Pat chicken dry with paper towels and season with salt and pepper.  Place chicken skin side down in a 12-inch skillet.  Cover and set skillet over medium-high heat and cook until skin is browned, about 7 minutes.  Flip chicken and cook on second side until lightly browned, about 1-1/2 minutes.  Transfer chicken to plate and discard all but 1 tablespoon of fat.

2.  Add curry paste to skillet and cook until fragrant, about 30 seconds.  Stir in potatoes, coconut milk and fish sauce, scraping up any browned bits.  Return chicken and any accumulated juices to skillet, skin side up.  Bring to simmer, reduce heat to medium-low, cover, and continue to cook until chicken registers 175 degrees, about 12 minutes.  Transfer chicken to platter.  Season sauce with salt and pepper to taste.  Spoon sauce and potatoes over chicken.  Sprinkle scallions and peanuts over the top.  Serve.

 

 

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1 Comment (+add yours?)

  1. Molly Roth
    Sep 11, 2014 @ 12:28:19

    This looks delicious!

    Sent from my iPhone

    >

    Reply

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