Thai Curry-Braised Chicken

The heat of this dish is controlled by the amount of curry paste used and is also flavored with coconut juice and ginger, giving it sweet and spicy tastes and lots of body.

4 ea. chicken leg
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly cracked black pepper
1/2 ea. onion, diced
1 tbsp. ginger, minced
1 ea. garlic clove, minced
1 tbsp. Thai Red Curry Paste, to taste (recipe)
1 1/2 cup homemade chicken broth
4 ea. baby bok choy
3/4 cup coconut milk
1 tbsp. fresh lime juice
1 tbsp. cilantro leaves, chopped

1. Preheat oven to 325 degrees F(165 C). Cut through the tip of the chicken leg knuckle; pull the skin up and gather it around the cut knuckle. Cut around the leg bone just below the gathered skin. Remove skin. Cut through the joint to separate the thigh and drumstick.

2. Heat the oil in a skillet with a tight-fitting lid over medium-low heat. Season the chicken with salt and pepper. Add chicken to the pan and sear on all sides. Remove chicken and keep warm.

3. Stir in onions, ginger, and garlic and saute until onions are translucent, about 4 minutes. Stir in curry paste and broth. Add the chicken back to the pan. Bring the broth to a simmer; cover and transfer to the oven. Cook the chicken, turning once, for 30 minutes.

4. Cut the bok choy stalks in half and place on a plate with a small amount of water and cover with plastic wrap. Microwave on high for 2 minutes.

5. Remove pan from the oven, remove chicken, and reserve. Bring cooking liquid to a simmer and stir in the coconut milk. Stir in lime juice and simmer for 2 minutes. Add the cilantro and return the chicken to the pan.

6. Place 2 bok choy halves, onto each plate. Portion 1 drumstick and 1 thigh on each plate. Spoon sauce over chicken and garnish with cilantro sprigs. Estimated Time: 45min. Number of Servings 4

Original recipe by: Digital Chef