Careme

Instructions

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1. 1.

   Pat 1 pound chicken thighs dry and season all over with 1 1/2 teaspoons Morton kosher salt. Let stand for 15 minutes while preparing the other ingredients.

2. 2.

   Prepare the seasonal vegetables and aromatics:

   • Thinly slice 1/2 medium yellow onion (4 ounces).
   • Grate 1 tablespoon peeled ginger.
   • Mince 3 garlic cloves.
   • Cut the kernels from 2 ears sweet corn.
   • Separate the stems and leaves from 8 ounces bok choy; slice the stems 1/2 inch thick and leave the leaves whole.
   • Zest 1 lime, then squeeze out 2 tablespoons juice.

   Keep each prepared ingredient separate.

3. 3.

   Combine 2/3 cup jasmine rice, 1 cup water, and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium-high heat. Add the seasoned chicken skin-side down and brown for 4 minutes; turn, cook for 2 minutes, then transfer to a plate.

5. 5.

   Add the prepared onion to the skillet and cook over medium heat for 3 minutes. Stir in the prepared ginger and garlic along with:

   • 1 1/2 tablespoons Malaysian-style curry powder
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Cook for 30 seconds, stirring constantly, until fragrant.

6. 6.

   Stir 1 cup light coconut milk, 1/2 cup water, 1 teaspoon brown sugar, 1 teaspoon Morton kosher salt, and the prepared lime zest into the skillet. Add the prepared corn and return the chicken skin-side up with any accumulated juices. Bring to a gentle simmer, partially cover, and cook over medium-low heat for 18 minutes.

7. 7.

   Add the prepared bok choy stems around the chicken and simmer for 3 minutes. Add the prepared bok choy leaves and simmer for 2 minutes, until wilted and the chicken reaches 175°F. Remove from the heat and stir in the prepared lime juice; rest the chicken in the sauce for 3 minutes.

8. 8.

   Divide the fluffed rice between two shallow bowls, spoon the coconut curry and vegetables alongside, and top each serving with chicken.

Want more detail? See the temperature guide.