Boneless chicken thighs marinated in coconut milk and seasoned with fresh ginger, chili powder, cumin and garlic chili paste. Chicken Skin garnished with lemon juice and additional spices. Baked over a bed of rice, the skin crisped to perfection.
I like to buy chicken thighs with the bone in and remove the bone myself. The price per pound is usually half the cost of prepared boneless thighs. I will retain the bones and later make a bone broth. The broth can be frozen or reduced to the size of an ice cube for use in many recipes in lieu of water.
Marinate The Chicken
In a covered bowl or ziplock bag, combine the chicken thighs, coconut cream, chili powder, fresh ginger, cumin, chili paste and salt. Place in the refrigerator for 24 hours.
Par-Cook The Rice
In a cast iron pan, combine the rice, chili, cumin and garlic powder, coconut cream and vegetable broth. Season with salt and bring to a boil. Cook until the rice has absorbed 3/4 of the liquid. Remove from heat and add in the shaved sprouts.
Top The Rice With The Raw Marinated Chicken.
Place the chicken Thighs evenly over the surface of the pan, skin side up. Squeeze half a lemon over the top of the chicken in the pan. Sprinkle the top of each chicken thigh with chili powder, sprinkle lightly with salt.
Place the pan into the oven and bake at 350 degrees, uncovered for 30 minutes, or until the skin is crispy and has an internal temp of 165 degrees.