Thai glazed chicken
Ok, before you ignore this recipe listen up! Even if you don't like coconut or curry or anything in this recipe, make it once and you will shock yourself in how incredibly delicious it is. I have made this dish for the pickiest of clients who say they don't like any of these ingredients but when it is put together it will shock your palate with flavors you didn't know existed and you didn't know you have been missing all these years!
Course: Main Dish
Cuisine: Poultry
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large skillet or dutch oven on high heat. Sprinkle chicken pieces evenly with salt. Place olive oil in pan and let get hot. Add pieces of chicken and sear for 5 minutes on each side and remove (do in batches if have to).
  2. Add all dry ingredients and spices and stir well.
  3. Add ½ cup of chicken stock and mix. Turn heat down to medium-low and cook for 5 more minutes. Add remaining ½ cup of stock and chicken back in face side down, spooning ingredients on top.
  4. Add coconut milk and cook for 30 minutes, covered. Turn off flame and serve with fresh cilantro and limes (add salt to taste) and rice.
Notes & Tips:

Make a special trip to an Asian store for the special ingredients but if you can't get yourself there (I promise it is worth it) then here are some substitutes that you can do and the dish will still be delicious just less authentic! Substitute: Fresh lemongrass with dried lemongrass or none at all. Substitute: kaffir lime leaves with dehydrated limes or 1/4 cup of lime juice. Substitute: 1 cup of chicken stock with 1 cup of water and 4 tablespoons tomato paste mixed together. Substitute: palm sugar with brown sugar.