Thai Roast Chicken Thighs With Coconut Rice

• servings: 4 servings

Ingredients

Zest and juice of 1 lime

1 1" piece ginger, peeled, finely grated, plus 3 peeled slices

2 garlic cloves, finely chopped

⅓ cup coconut palm sugar or (packed) light brown sugar

¼ cup fish sauce

1 13.5-oz. can unsweetened coconut milk, divided

2 Tbsp. extra-virgin olive oil, plus more for brushing

2 tsp. freshly ground black pepper, plus more

2 lb. skin-on, bone-in chicken thighs (4–6)

½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1 cup white jasmine rice, rinsed until water runs clear

Cilantro leaves with tender stems and lime wedges (for serving)

Directions

Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.

Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.