It has been a long time since I posted here. With the holidays there has been lots of cooking but very little time for anything extra, like sharing recipes here on my blog. Now that life has calmed down a bit I hope to be back to posting on a more regular schedule.
This month’s Kosher Connection challenge was to pick the one food you would want to have if stranded on a desert island. It is kind of a fun thing to think about, but I find it virtually impossible to choose a single dish. Instead, I decided to pick a cuisine. Over the years my husband and I have discussed the question of which ethnic cuisine we would choose if we could only eat one ethnic cuisine for the rest of our lives. Invariably we always come back to the same answer. Thai food. There is something about the balance of flavors in so much of Thai cuisine that makes it possible to eat it day in and day out without getting bored. In fact, the first thing I did when we returned from a trip to Thailand (where we ate nothing but Thai food for the better part of a month) was rush to the Thai market so that I could cook some of those same dishes at home.
If I was really hard pressed to pick a single Thai dish I think I would choose Panang curry (I will post that recipe at some point when I don’t eat it all up before I can get a picture). But for this I decided to share a Thai inspired slow roasted chicken instead. The picture doesn’t do it justice but trust me when I say this chicken is truly delicious. It isn’t an authentic Thai dish but it captures some of the same flavors in the comfort food style of a whole cooked chicken,served over a nice bed of greens. And if I were stranded on a deserted island, I would certainly want comfort food.
Here are some other comfort food ideas from the rest of the Kosher Connection.
This recipe was inspired by this one from The Kitchn. I have adapted it to have more of a Thai flavor profile.
- Prep Time : 15 minutes
- Cook Time : 1h 30 min
- Yield : 4 servings
- Allergens : coconut
- whole roasting chicken - 1 large (3-4 pounds)
- coconut oil or olive oil - 2 tablespoons
- lemon grass - 2 stalks, bottom 1/3 only, chopped into small pieces
- ginger - 2 inch piece, thinly sliced
- garlic - 8 cloves, peeled and smashed
- kefir lime leaves - 8 thinly sliced, plus additional for garnish
- coconut aminos - 2 tablespoons
- coconut milk - 1 (14 oz) can
- sugar snap peas - 3 cups
- fresh spinach - 3 cups
- scallions - 2, thinly sliced, white and light green part only
- cauliflower rice - optional, for serving
Preheat the oven to 375° F.
Place the oil in a large Dutch oven or oven safe pan and heat it over medium heat. Place the chicken in the pan, breast side down, and cook until it is lightly browned. Flip the chicken over and brown the other side. Remove the pan from the heat.
Add the lemongrass, ginger, garlic, kefir lime leaves, coconut aminos, and coconut milk to the pan around the chicken. Place it in the preheated oven and cook it, uncovered, for 60 to 90 minutes. Use the sauce to baste the chicken every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165° F. Do not overcook or the chicken will come out dry.
Remove the chicken from the pot and transfer it to a plate. Tent it with foil to keep it warm. Transfer the pot with the sauce back to the stovetop. Add the sugar snap peas and cook over medium heat until they are sightly softened but still have a nice crunch. Add the spinach and keep cooking until just wilted, about 10 seconds.
Carve and serve the chicken over a bed of the sautéed spinach and spoon the sauce over cauliflower rice (optional). Garnish with the scallions and additional kefir lime leaves.