Description
A fragrant and comforting one-pot meal featuring tender chicken braised in coconut milk with bok choy, served with a refreshing spicy cucumber sesame salad.
Ingredients
Scale
- For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 4 baby bok choy, halved lengthwise
- For the Spicy Cucumber Sesame Salad:
- 1 large cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (or sriracha to taste)
- 1 teaspoon toasted sesame seeds
- Salt to taste
Instructions
- Season chicken thighs generously with salt and pepper.
- Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken skin-side down until golden brown, about 4-5 minutes. Flip and cook another 2 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
- Stir in turmeric and coriander, cook 1 minute until fragrant.
- Pour in coconut milk and chicken broth, scraping up any browned bits. Add fish sauce and brown sugar; stir to combine.
- Return chicken to pot, skin-side up, along with any accumulated juices. Bring to a gentle simmer.
- Cover and cook for 25-30 minutes, or until chicken is cooked through and tender.
- Add bok choy halves to the pot, submerging in the liquid. Cover and cook another 5 minutes, until bok choy is tender-crisp.
- While chicken cooks, prepare the salad: In a bowl, combine cucumber, red onion, rice vinegar, sesame oil, chili flakes, and sesame seeds. Toss well and season with salt. Set aside.
- Serve chicken and bok choy over steamed rice or noodles, with the spicy cucumber salad on the side.
Notes
For a dairy-free and gluten-free meal, ensure fish sauce and broth are certified gluten-free. The salad can be made ahead and refrigerated for up to 2 hours.
Nutrition
- Calories: 520
- Sugar: 9g
- Fat: 34g
- Carbohydrates: 18g
- Protein: 35g