Bright, lemony, and herby with fresh cilantro, creamy coconut milk, and a kick of green chilies. This flavorful dish comes together with warming spices, Fancy Peasant Extra Virgin Olive Oil, and White Balsamic Vinegar.
Ingredients:
8 cloves garlic
1 (½-inch) knob fresh ginger
2–3 Thai green chilies
1½ teaspoons turmeric
¾ teaspoon chili powder
1 tablespoon Fancy Peasant White Balsamic Vinegar
2 tablespoons Fancy Peasant Extra Virgin Olive Oil, plus more as needed
2 tablespoons plain yogurt
6 boneless, skinless chicken thighs, at room temperature
2 cups chicken stock
2–3 ears corn, shucked, rinsed, and cut into 2-inch rounds
1. To a small food processor, add the garlic, ginger, chilies, turmeric, chili powder, balsamic vinegar. Process until finely chopped, and, with the food processor running, stream in a few tablespoons of oil until a fine paste forms.
2. Place the chicken thighs in a plastic bag and add half the garlic puree along with the plain yogurt. Marinate for a minimum of 2 hours but preferably overnight. Reserve the other half.
3. Dry off the chicken thoroughly and season generously with salt. Heat a large sauté pan with high sides over medium-high heat. Add about 2 tablespoons of oil and sear the chicken thighs for 3 minutes on the first side and about 2 minutes on the other. Remove the chicken thighs and set aside. Reduce the heat to medium-low.
4. Add the remaining garlic puree and gently cook for 30 seconds. Add the chicken stock and nestle the thighs back in along with the corn. Bring up to a boil and lower to a simmer. Simmer uncovered for about 10 minutes.
5. Add the coconut milk, flip the thighs, and bring back up to a simmer. Simmer for another 15- 20 minutes until the sauce has thickened and will coat a spoon. Add the lemon juice and cilantro. Taste and adjust the seasoning.
6. Serve hot over rice or with flatbread drizzled with Fancy Peasant honey.
