4 bone in chicken thighs, skin removed
kosher salt and freshly ground pepper
2 teaspoons sesame oil
2 teaspoons extra virgin olive oil
1/2 medium red onion, chopped
3 garlic cloves, peeled, cored and pressed
1/4 teaspoon tumeric
1/4 teaspoon chili powder
1/2 teaspoon coriander
1 teaspoon curry
1 teaspoon cumin
3 carrots, peeled and sliced in rounds
1 cup white wine like Sauvignon Blanc
1 14 ounce can light coconut milk
1/2 pound sugar snap peas, stems removed
1/2 cup white vinegar
1 cup brown basmatic rice
2 cups chicken stock
Preheat oven to 375 degrees. Rinse chicken and pat dry. Season with salt and pepper. Heat oil in pan with cover that can go from stove to oven. Add chicken to pan and brown on both sides, about 5 minutes a side. Remove chicken and pour off fat. Add onions and cook until the begin to soften, Add garlic and cook until fragrant. Add spices and stir for about 1 minute. Add carrots and stir with spice mixture. Use wine to deglaze the pan. Bring it to a boil and let reduce for a few minutes. Stir in coconut milk and add chicken back into pan. Cover and bake chicken for about 45 minutes. Add sugar snap peas and vinegar. Mix to combine. Bake another 10-15 minutes. Chicken should be falling off the bone and very tender.
Meanwhile cook rice in chicken stock for about 45 mintes until all the liquid is absorded. Serve chicken over rice with extra sauce.
Mike loved this and wished he had some naan to sop up the sauce. Good idea.
This was awesome and easy once you get it in the oven. It would be good with different vegetables like broccoli or zucchini. Enjoy!