Lemongrass and coconut braised chicken







Based on this recipe by Tasting Table
The whole idea of using a spice paste appealed to me, as I’d never used lemongrass before. I spent 15 minutes chopping through fibrous lemongrass by hand before realizing that I could just use my food processor. Either way, your kitchen will smell as divine and you will want to eat your hands.


Prep work:


Use your food processor to finely puree (and keep divided the following ingredients)


  • 4 stalks lemongrass, tough outer layer removed and stalk finely chopped
  • A whole peeled bundle of garlic
  • 4” piece of ginger, skinned with a spoon
  • 2 medium shallots


Heat up about 1/4 cup canola oil and add the lemongrass, garlic, shallots, and ginger, in that order. Add the turmeric. Let it get all up in there, then add 2 tbl sambal chile paste or red pepper powder, 2 tsp turmeric, and 1/4 cup coconut milk. Then add 2 tbl sugar, juice of 1/2 a lime, and a tbls of salt. Strain, reserving the spice paste, and allow marinade to cool in a large plastic mixing bowl.


Trim two bone-in chicken breasts and place in the cooled marinade. Cover and refrigerate overnight.



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Take an oven-proof skillet and let the oil heat on medium high for 2 minutes. Removechicken, reserving marinade, and sear both sides of the chicken until browned. Spoon spice paste (ground fine) over on top, and put in a 400 degree oven for 15-20 minutes. Meanwhile, reduce your marinade to a thick sauce.


Slice the breast horizontally and serve with pasta, spooning the coconut sauce on top.
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