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
1 tsp ground coriander
½ tsp ground cumin
1 cup whole cherry tomatoes
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, coriander, cumin and white 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 and whole tomatoes. 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.
