https://www.copymethat.com/r/wWgJ3Zwsi/burmese-inspired-chicken-braised-in-coco/
10018100
xnoVB5L
wWgJ3Zwsi
2024-04-25 21:33:51
Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato
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For the crispy shallot topping:
1 peeled shallot, sliced thinly
1-3 TBL neutral cooking oil, such as grapeseed In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.
1 peeled shallot, sliced thinly
1-3 TBL neutral cooking oil, such as grapeseed In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.
Ingredients
- 1 ½ pounds boneless chicken thighs
- 1 tablespoon dried ginger
- 1 tablespoon dried turmeric
- 1 tablespoon ground coriander
- 1 tablespoon neutral oil, such as grapeseed
- 2 cloves garlic
- 1-inch piece peeled ginger
- 1 peeld shallot
- 1 dried chile, on the hot side (I like de árbol)
- 1 bunch cilantro
- ¼ cup unrefined coconut oil or a neutral cooking oil, such as grapeseed
- 1 cup cubed sweet potato
- 2 cups chicken stock
- 2 cups unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 limes, 1 juiced and 1 quartered
- Salt, to taste
Steps
Directions at food52.com
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