Toasted Coconut Turmeric Chicken with Ginger Broccoli Rice and Sautéed Bok Choy

Instructions

1. 1

   1. In a medium bowl, whisk together the coconut milk, toasted shredded coconut, grated ginger, half of the minced garlic, turmeric, cumin, red pepper flakes if using, lime juice, 15 ml (1 tbsp) oil, salt, and black pepper. Add the chicken thighs and coat well in the marinade. Let rest for 15 minutes in a cool spot or refrigerate for up to 8 hours.

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   2. For a more even finish, preheat the oven to 220 °C / 425 °F to finish the chicken if any pieces are especially thick. This step is optional but helpful for larger pieces.

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   3. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) oil. Lift the chicken from the marinade, letting excess drip off, and reserve the remaining marinade in the bowl. Sear the chicken for 5 to 6 minutes per side until well caramelized and cooked through. If any pieces need more time, transfer them to the preheated oven and finish for 4 to 6 minutes at 220 °C / 425 °F.

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   4. Pour the reserved marinade into a small saucepan and cook over medium heat for 3 to 4 minutes, stirring, until slightly thickened and gently simmering. Use it as the sauce for the chicken.

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   5. While the chicken cooks, place the riced broccoli in a large skillet over medium heat with 2 tablespoons of water. Cover and cook for 2 minutes. Uncover, add half of the scallions, the lime zest, and 1/3 of the cilantro, and sauté for 3 more minutes until tender but fluffy. Adjust salt if needed.

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   6. In another skillet, or the same one cleaned, sauté the bok choy over medium-high heat for 3 to 4 minutes with a few drops of water and the remaining garlic until tender but still crisp. Add an extra pinch of salt to taste.

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   7. Serve a bed of broccoli rice on each plate. Top with the chicken, spoon over the warm coconut turmeric sauce, and add the bok choy on the side. Finish with the remaining scallions, the rest of the cilantro, and the toasted sesame seeds.