We love Bon Appetite magazine at Chez Belcher. We usually pick one or two recipes per magazine to try out or reference the site for inspiration. This dish came from the March issue and can be found in the link at the bottom of the post.
After making this dish, I want to cook it for every single one of my friends. It’s that delicious! Once you have the spices on hand (we had to buy more cardamom, kaffier lime leaves and star anise seeds) you will want to repeat the dish all the time. The first time we made this, we just used 1 package of chicken thighs (with skin) so it cooked a little faster. I would highly recommend using a La Creuset pan or similar dutch oven. It helps with even heat and doesn’t stick. We also ended up adding a bit of extra salt but that will differ with each persons pallet. It’s worth the effort, Give it a try!
Ingredients
- 2 lemongrass stalks
- 1 large shallot, chopped
- 4 garlic cloves
- 1 2-inch piece ginger, peeled, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 4 chicken legs, drumsticks and thighs separated
- Kosher salt, freshly ground pepper
- 4 kaffir lime leaves (optional)
- 1 3-inch cinnamon stick
- 4 cardamom pods, cracked
- 2 star anise pods
- 1 15-ounce can unsweetened coconut milk
- 1 teaspoon coconut sugar or light brown sugar
- ¼ cup unsweetened shredded coconut
- Chopped cilantro and chives (for serving)
Preparation
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Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
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Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
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Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.
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Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
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Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1½ hours.
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Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
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Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
Chez Belcher 