Name: Thai Roast Chicken Thighs With Coconut Rice
Yield: 4 servings
Ingredients: Zest and juice of 1 lime; 1 1" piece ginger, peeled, finely grated, plus 3 peeled slices; 2 garlic cloves, finely chopped; ⅓ cup coconut palm sugar or (packed) light brown sugar; ¼ cup fish sauce; 1 13.5-oz. can unsweetened coconut milk, divided; 2 Tbsp. extra-virgin olive oil, plus more for brushing; 2 tsp. freshly ground black pepper, plus more; 2 lb. skin-on, bone-in chicken thighs (4–6); ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup white jasmine rice, rinsed until water runs clear; Cilantro leaves with tender stems and lime wedges (for serving)

Thai Roast Chicken Thighs With Coconut Rice recipe

Photo by Isa Zapata, food styling by Micah Morton, prop styling by Nicole Louie

Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-skillet meal plenty of umami. Lining the skillet with cabbage wedges allows them to catch every drop of the rich juices as they become melt-in-your-mouth tender. While the chicken roasts, there is plenty of time to make fragrant rice with the leftover coconut milk and slices of ginger. This dish was inspired by the rotisserie chicken from the now closed Uncle Boon’s, one of my favorite restaurants in New York. They had it on rotating spits with heads of cabbage to catch all the juices. This at home version with thighs is a more approachable way to highlight all those good flavors. —Diana Yen