Coconut-Braised Chicken with Chickpeas and Lime by Alison Roman
This chicken stew is sort of having an identity crisis (is it khao soi inspired? Tikka masala leaning? Wait—why is there Korean chili paste in this recipe?)...
This chicken stew is sort of having an identity crisis (is it khao soi inspired? Tikka masala leaning? Wait—why is there Korean chili paste in this recipe?), but I can assure you it is very happy living its best life as whatever type of fusion cuisine this is. Before you ask, yes, this can be made in an Instant Pot, but even if that is your preferred method, I beg of you to make this “the old-fashioned way” at least once. The smell of it gently simmering on your stove just might be the best thing to happen to you all year.
3½–4 pounds bone-in, skin-on chicken, preferably a mix of breasts, legs, and thighs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 garlic cloves, thinly sliced
1 large yellow or red onion, thinly sliced, divided
2 tablespoons gochujang (Korean chili paste) or tomato paste
2 tablespoons grated fresh ginger
2 tablespoons finely grated fresh turmeric, or 1 teaspoon ground
1 tablespoon cumin or fennel seeds
1½ teaspoons crushed red pepper flakes
2 (15-ounce) cans full-fat coconut milk
3 cups low-sodium chicken broth
2 (15-ounce) cans chickpeas, drained and rinsed
2 teaspoons fish sauce (optional)
2 limes, quartered
1 cup cilantro, tender leaves and stems
¾ cup roasted peanuts, coarsely chopped (optional)
Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium heat. Sear the chicken, skin side down, until the fat has started to render, and it’s evenly browned, 8 to 10 minutes. Turn the chicken over to continue to brown on that side too, 8 to 10 minutes.
Transfer the chicken to a large plate. Add garlic and ¾ of the onion to the pot; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the gochujang, ginger, turmeric, cumin, and red pepper flakes and cook until the mixture is caramelizing on the bottom of the pot, about 2 minutes, adjusting the heat as needed to prevent scorching. Add the coconut milk and chicken broth and bring to a simmer. Return the chicken to the pot and add the chickpeas, seasoning again with salt and pepper. Reduce the heat to low, and place the lid on the pot, and walk away for at least 45 minutes.
After about 45 minutes, remove the lid and continue to gently simmer, uncovered, until the chicken is, indeed, fall-off-thebone tender and the liquid has thickened, looking all nice and stew-like, 20 to 25 minutes. Add the fish sauce, if using.
Serve stew alongside the remaining onions, cilantro, peanuts (if using), and lime for squeezing over.
Stew can be made up to 2 days ahead, kept covered in the refrigerator. Gently rewarm before serving.