Coconut Braised Chicken
3/4 C Chicken Stock
3/4 C Coconut Milk
1 1/4 C finely diced White Onion
1 Tbsp grated Garlic
1 Tsp Kosher Salt
1/4 Tsp freshly ground Black Pepper
8 Chicken Thighs (bone in / skin on)
1/2 Tsp Cumin Seeds
more salt and pepper for seasoning Chicken
1 C loosely packed fresh Thai Basil leaves
Heat oven to 425 degrees Fahrenheit.
In a large oven safe pan add stock, milk, onion, garlic, salt and pepper. Mix well until evenly combined.
Make sure chicken is patted dry and season both sides with salt and pepper. Evenly distribute the cumin seeds on the skin side of the chicken. Place the chicken skin side up in the pan with liquid, making sure to not crowd the pan. Place pan in oven for 40 mins or until chicken is fully cooked and the skin is brown and crunchy.
Remove pan from oven and baste the chicken with the cooking liquid and softened onions from the pan. Finish by sprinkling thai basil all over the chicken and serve hot with the sides of your choice.