Winter is almost over, but even then, a hot meal is not something we’d say no to, especially when it’s a kosher recipe of unprecedented deliciousness. When the days are long and the evenings are the only time that you can relax, why not enjoy something special for your dinnertime?
This Thai Roast Chicken dish is quite easy to make, a mouth-watering meal made with delicious herbs. If you want to brighten up your evenings with a simple yet fulfilling kosher meal, then this recipe is just for you.
Easy Thai Roast Chicken Recipe
- Whole chicken thighs (skin and bone on) 8
- Thai red curry paste 4 tbsp
- Coconut milk 14 oz tin
- Chicken stock 1 – 2 cups
- Lemongrass 2 stalks, bashed
- Kaffir lime leaves 4
- Limes 2, juiced
- Cooked basmati rice to serve
- Small ridged cucumber 1, cut into wedges
- Soy sauce 1 tablespoon
- Worcestershire sauce (pareve only) 3 dashes
- Coriander a few sprigs
- Spring onions 1 bunch, sliced
Heat the oven to 375 F /fan 335 F gas 5. Heat a shallow ovenproof, non-stick pan, then add the chicken thighs, skin-side down. Cook for 10-15 minutes on a medium heat. The idea isn’t to cook the chicken through but to render out some of the fat from under the chicken skin so it doesn’t all end up in the curry.
Remove the thighs from the pan, then pour out all but 1 tbsp of the fat.Add the curry paste and a splash of coconut milk and stir everything, cooking for a few minutes. Stir in the rest of the coconut milk and the stock, and bring it to a simmer. Stir in the lemongrass and lime leaves then sit the thighs, skin-side up, in the pan and put the pan in the oven.
Cook for 30 minutes until the skin is crisp and golden and the sauce is reduced. Stir in the lime juice, soy & Worcestershire sauce, reduce for another 5 minutes and serve with the garnish and basmati rice.