Chicken Thighs with Tamarind and Panela Glaze, Gentle Coconut Rice, and Warm Cucumber Corn Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, ground cumin, and half of the minced garlic. Let them rest for 10 minutes while you prepare the other components.

3. 3

   Dissolve the tamarind pulp in the hot water and strain if it has fibers or seeds. Mix with the grated panela and set aside.

4. 4

   Heat a large oven-safe skillet, or a regular skillet, over medium-high heat with 15 ml (1 tbsp) vegetable oil. Brown the chicken thighs for 4 to 5 minutes per side until the skin is deeply golden. Remove and reserve.

5. 5

   In the same skillet, reduce to medium heat and add half of the scallions, half of the tomato, the remaining garlic, and the sweet paprika. Cook for 4 minutes, stirring, until a light hogao forms.

6. 6

   Pour the tamarind-panela mixture over the hogao, add 60 ml (1/4 cup) water if the sauce looks too thick, and cook for 2 minutes. Return the chicken thighs to the skillet, spoon the sauce over them, and transfer to the oven at 200 °C / 400 °F for 25 minutes, or until cooked through and juicy.

7. 7

   Meanwhile, for the coconut rice, heat a medium pot with 15 ml (1 tbsp) vegetable oil over medium heat. Add the white rice and toast it for 2 minutes. Stir in the coconut milk, 240 ml (1 cup) water, and 2 g (1/4 tsp) salt. When it comes to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat, let rest for 10 minutes, and fluff with a fork.

8. 8

   For the warm salad, heat a small skillet over medium heat. Add the sweet corn and cook for 2 minutes. Add the remaining scallions and the remaining tomato, and cook 2 minutes more. Add the cucumber for only 1 minute so it stays lightly warmed and crisp.

9. 9

   Remove the skillet from the heat and toss the warm salad with the fresh cilantro, lime juice, and the remaining 2 g (1/4 tsp) salt.

10. 10

    Serve a portion of coconut rice, place one chicken thigh on top or alongside with plenty of tamarind sauce, and finish with the warm cucumber and sweet corn salad.