Careme

Instructions

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1. 1.

   Pat 1 3/4 pounds chicken thighs dry and season all over with 2 teaspoons Diamond Crystal Salt flakes. Let the chicken stand for 10 minutes while preparing the vegetables.

2. 2.

   Cut 1 pound zucchini into 3/4-inch half-moons, dice 8 ounces yellow onion, dice 12 ounces Roma tomatoes, mince 4 garlic cloves, and grate 1 tablespoon ginger. Juice 1 lime into a small bowl and mix it with 1/4 cup chopped cilantro to make the lime-cilantro finish; reserve another 1/4 cup chopped cilantro for plating.

3. 3.

   Combine 1 1/2 cups jasmine rice, 2 1/4 cups water, and 5/8 teaspoon Diamond Crystal Salt flakes in a saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. 4.

   Make the spice blend by combining:

   • 1 teaspoon black mustard seeds
   • 2 teaspoons ground coriander
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper

   Set the spice blend beside the stove.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium-high heat. Add the seasoned chicken in one layer and sear for about 4 minutes per side until deeply golden; transfer it to a plate.

6. 6.

   Reduce the heat to medium and add 1 tablespoon neutral cooking oil. Add:

   • 8 ounces diced yellow onion
   • 1 pound zucchini half-moons
   • 2 1/8 teaspoons Diamond Crystal Salt flakes

   Cook for 5 minutes, stirring occasionally, until the onion softens and the zucchini begins to brown. Add the minced garlic, grated ginger, and spice blend; stir for 30 seconds until fragrant.

7. 7.

   Stir the diced tomatoes and 1 can (13.5 ounces) light coconut milk into the vegetables. Bring to a simmer, return the seared chicken and its juices to the skillet, and cook uncovered for 8 to 10 minutes, turning once, until the sauce lightly thickens and the chicken reaches 170°F.

8. 8.

   Remove the skillet from the heat, spoon the lime-cilantro finish over the chicken, and rest for 3 minutes. Divide the fluffed rice among six shallow bowls, top with the chicken, zucchini, and coconut sauce, and garnish with the reserved cilantro.

Want more detail? See the temperature guide.