Bright and lemony curried chicken with vegetables to serve over rice.


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 1 hour 30 min


INGREDIENTS
  • For chicken:

  • 4 bone-in chicken leg quarters*
  • 1 Tbsp. canola oil
  • 2 Tbsp. Vietnamese Sweet Lemon Curry
  • 1 tsp. Ground Cumin Seeds
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 1 medium yellow onion, sliced
  • For sauce:

  • 1 Tbsp. canola oil
  • 1 cup EACH thinly sliced broccoli crowns, carrots and bok choy
  • 1/2 cup chicken stock
  • 1/2 cup coconut milk
  • 2 tsp. fish sauce
  • fresh cilantro for garnish

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NOTES

*Any bone-in chicken pieces will work here and you can use any mix of vegetables you like. You don’t have to marinate chicken for full amount of time recommended, but the dish will turn out more flavorful if you do.



DIRECTIONS

Mix oil, curry, cumin, fish sauce and soy sauce together to make paste. Rub chicken pieces thoroughly with paste and place in food storage bag to marinate in refrigerator for 6 to 12 hours. When chicken is ready, preheat oven to 325 degrees. Lay sliced onion across bottom of baking sheet. Lay chicken pieces on top of onion and roast in oven until chicken is golden brown and cooked through, about 1 hour, 15 min. When chicken is done, start the sauce. Heat oil over medium-high heat in medium saucepan. Add vegetables and cook for a few minutes until they just start to soften. Add roasting juices from cooked chicken pan, chicken stock, coconut milk and fish sauce. Bring to a simmer and cook until sauce is reduced by about half. Pour sauce over chicken pieces when ready to serve. Garnish with cilantro.



SERVING SUGGESTIONS

Serve over rice or rice noodles.

THANKS TO
Andy Klein, One Ten Thai chef/owner

NUTRITION
Nut-Free



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