Thai Roast Chicken Thighs With Coconut Rice

Name: Thai Roast Chicken Thighs With Coconut Rice
Ingredients: Zest and juice of 1 lime; 1 1" piece ginger, peeled, finely grated, plus 3 peeled slices; 2 garlic cloves, finely chopped; ⅓ cup coconut palm sugar or (packed) light brown sugar; ¼ cup fish sauce; 1 13.5-oz. can unsweetened coconut milk, divided; 2 tsp. freshly ground black pepper, plus more; 2 lb. skin-on, bone-in chicken thighs (4–6); ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup white jasmine rice, rinsed until water runs clear; Cilantro leaves with tender stems and lime wedges (for serving)

"Diana Yen leaves no flavor behind in this single skillet, weeknight meal-able riff of her favorite Thai rotisserie chicken...."

INGREDIENTS

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Zest and juice of 1 lime

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1 1" piece ginger, peeled, finely grated, plus 3 peeled slices

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2 garlic cloves, finely chopped

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⅓ cup coconut palm sugar or (packed) light brown sugar

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¼ cup fish sauce

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1 13.5-oz. can unsweetened coconut milk, divided

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2 tsp. freshly ground black pepper, plus more

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2 lb. skin-on, bone-in chicken thighs (4–6)

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½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges

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½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

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1 cup white jasmine rice, rinsed until water runs clear

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Cilantro leaves with tender stems and lime wedges (for serving)

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