Aliya Leekong’s Kuku Paka

Chicken thighs marinated in a green chili, ginger and garlic paste, then simmered with corn and tomatoes in coconut milk. From Aliya Leekong.

⏱ About 1 hr, plus 2 hr to overnight marinating · medium · 🍽 serves 4

Ingredients

• 8 cloves garlic
• 1 (½-inch) knob fresh ginger
• 2–3 Thai green chilies
• 1½ teaspoons turmeric
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 cup whole cherry tomatoes
• ¾ teaspoon chili powder
• 1 tablespoon Fancy Peasant White Balsamic Vinegar
• 2 tablespoons Fancy Peasant Extra Virgin Olive Oil, plus more as needed
• 2 tablespoons plain yogurt
• 6 boneless, skinless chicken thighs, at room temperature
• 2 cups chicken stock
• 2–3 ears corn, shucked, rinsed, and cut into 2-inch rounds
• 1 (13.5-ounce) can coconut milk
• Juice of ½ lemon
• Salt, to taste
• Large handful cilantro, finely chopped

Steps

1. Make the paste: in a small food processor, combine the garlic, ginger, chilies, turmeric, chili powder, coriander, cumin and white balsamic vinegar. Process until finely chopped, then, with the processor running, stream in a few tablespoons of olive oil until a fine paste forms.
2. Marinate: put the chicken thighs in a plastic bag with half the paste and the yogurt, and squeeze to coat. Refrigerate for at least 2 hours, preferably overnight. Keep the other half of the paste in the fridge.
3. Dry the chicken thoroughly with paper towels and season generously with salt. Heat a large, high-sided sauté pan over medium-high heat and add about 2 tablespoons of olive oil.
4. Sear the thighs for 3 minutes on the first side and about 2 minutes on the other, working in batches if the pan is crowded. Remove the chicken and set it aside.
5. Reduce the heat to medium-low. Add the reserved paste and cook gently for 30 seconds, until fragrant.
6. Add the chicken stock, then nestle the thighs back in along with the corn and whole tomatoes. Bring up to a boil, lower to a simmer, and cook uncovered for about 10 minutes.
7. Pour in the coconut milk, flip the thighs, and bring back up to a simmer. Cook for another 15–20 minutes, until the sauce has thickened enough to coat a spoon and the chicken is cooked through.
8. Stir in the lemon juice and cilantro. Taste and adjust the salt. Serve hot over rice or with flatbread, drizzled with Fancy Peasant honey.