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SMF Kitchen
@smfchicken
00:30
Prep
01:15
Cook
12:00
Inactive
13:45
Total Time
Ingredients & Directions
Directions
For the Cure
6
1 cup
Kosher salt
5 tablespoons
Cracked Black Pepper
3 tablespoons
Cumin
- Combine the salt, pepper, and cumin in a bowl.
- Sprinkle all the chicken thighs with the cure mixture and let it sit for at least one hour but no more than 6.
- Rinse the Chicken thighs and damp to dry. Set aside
For the Braise
6
Cured chicken thighs
2 tablespoons
Olive oil
8
Large red onions, cut into 8th’s
4 oz
Ginger, peeled and rough chopped
4 tablespoons
Curry powder
1 can
All fat coconut milk
2 cups
Chicken Stock
- Pre-heat an oven to 300 F.
- In a large Dutch oven, heat the oil over medium high heat. Sear the chicken thighs skin side down until you create a golden-brown crust. This is going to take some time.
- Allow the fat to render, as it renders it will begin to crisp. Using low heat will yield better results. You will not be searing the bone side.
- Remove the chicken thighs and reserve.
- Add the onions so that they cook on a flat side of the wedge. Let that side BURN. Your looking for a dark black color on the onion.
- Flip it and do the same thing on the other side.
- Add the ginger and garlic and sweat with the burnt onions.
- Add the curry powder and mix to combine.
- Deglaze the pan with the coconut milk.
- Be sure to scrape the pan to remove the crusty bits (“fond”).
- Add the chicken stock and bring to a simmer.
- Place the chicken thighs skin side up in the braising liquid.
- Place the lid on the Dutch oven.
- Place it in the pre-heated oven and cook for 30-45 min or until the bone starts to detach itself from the flesh.
Sweet Potatoes
3
Large sweet potatoes, cut into wedges
Olive oil
Salt and pepper
- Pre-heat an oven to 400 F.
- Toss the potato wedges in olive oil, salt and pepper.
- Line a baking sheet with aluminum foil and add the potatoes in one even layer.
- Roast the potatoes in the oven until they become crispy and dark on the outside and fluffy on the inside. About 25 min.
- Set aside.
To assemble
1
Chicken thigh
3-5
Sweet potatoes
Picked cilantro leaves
Lime wedges
Cashews, toasted and crushed (OPTIONAL)
- Plate the potato wedges on a plate place the chicken thigh on top.
- Scoop a spoonful or two of the braising liquid over the top.
- Garnish with cilantro leaves and toasted cashews.
- Finish with a squeeze of lime juice.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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00:30
Prep
01:15
Cook
12:00
Inactive
13:45 Total Time
Ingredients
Directions
For the Cure
6
1 cup
Kosher salt
5 tablespoons
Cracked Black Pepper
3 tablespoons
Cumin
- Combine the salt, pepper, and cumin in a bowl.
- Sprinkle all the chicken thighs with the cure mixture and let it sit for at least one hour but no more than 6.
- Rinse the Chicken thighs and damp to dry. Set aside
For the Braise
6
Cured chicken thighs
2 tablespoons
Olive oil
8
Large red onions, cut into 8th’s
4 oz
Ginger, peeled and rough chopped
4 tablespoons
Curry powder
1 can
All fat coconut milk
2 cups
Chicken Stock
- Pre-heat an oven to 300 F.
- In a large Dutch oven, heat the oil over medium high heat. Sear the chicken thighs skin side down until you create a golden-brown crust. This is going to take some time.
- Allow the fat to render, as it renders it will begin to crisp. Using low heat will yield better results. You will not be searing the bone side.
- Remove the chicken thighs and reserve.
- Add the onions so that they cook on a flat side of the wedge. Let that side BURN. Your looking for a dark black color on the onion.
- Flip it and do the same thing on the other side.
- Add the ginger and garlic and sweat with the burnt onions.
- Add the curry powder and mix to combine.
- Deglaze the pan with the coconut milk.
- Be sure to scrape the pan to remove the crusty bits (“fond”).
- Add the chicken stock and bring to a simmer.
- Place the chicken thighs skin side up in the braising liquid.
- Place the lid on the Dutch oven.
- Place it in the pre-heated oven and cook for 30-45 min or until the bone starts to detach itself from the flesh.
Sweet Potatoes
3
Large sweet potatoes, cut into wedges
Olive oil
Salt and pepper
- Pre-heat an oven to 400 F.
- Toss the potato wedges in olive oil, salt and pepper.
- Line a baking sheet with aluminum foil and add the potatoes in one even layer.
- Roast the potatoes in the oven until they become crispy and dark on the outside and fluffy on the inside. About 25 min.
- Set aside.
To assemble
1
Chicken thigh
3-5
Sweet potatoes
Picked cilantro leaves
Lime wedges
Cashews, toasted and crushed (OPTIONAL)
- Plate the potato wedges on a plate place the chicken thigh on top.
- Scoop a spoonful or two of the braising liquid over the top.
- Garnish with cilantro leaves and toasted cashews.
- Finish with a squeeze of lime juice.
