Coconut-Braised Chicken with Chickpeas and Lime
If you haven’t heard of Alison Roman, you should watch some of her videos on YouTube, she is one of the New York Times Cooking contributors and her videos are hilarious. She’s very relaxed and takes a very chilled out approach to cooking for people and having them over (she doesn’t like calling it entertaining). I am totally on board with that, and if you’ve been over for dinner you know this! I wasn’t sure what to expect from this one based on her description in the recipe. Is it Thai, Indian, Korean? Well, whatever you want to call it, it was good! I DESPISE cutting up a raw chicken, so anytime I can throw in bone-in, skin-on thighs and legs, I’m all for it. (And we all know those are the best parts anyway!)
This one is a little spicy, so again, I would probably cut the red pepper flakes in half if you’re not into melting off your own face, especially since there is Gochujang in the sauce as well. Also, it’s very important that you get UNSWEETENED coconut milk. There is a huge difference and you don’t want sweet, this is more like a curry, and even if you are a coconut hater you won’t hate this. Also by now it should go without saying, but the Devil’s Weed (cilantro) was omitted. It was a little chilly last week and this was a keeper for a cool night. Also great paired with a beer, which never hurts. Served it with some toasted pita to soak up the sauce. Give this one a try!
Cheers! ~ Jen
