Chicken Thighs with Chiles and Lemongrass
Directions
- 1Season the chicken thighs with salt and pepper.
- 2Slice the red onions and garlic using a mandoline slicer.
- 3Heat olive oil in a pan and sauté the onions until golden brown. Remove from pan and set aside.
- 4Add the garlic to the pan and sauté until fragrant.
- 5Sear the chicken thighs in the pan until golden brown on both sides.
- 6Finely chop the lemongrass, ginger, and red chilies.
- 7Add the chopped lemongrass, ginger, and red chilies to the pan.
- 8Add the kaffir lime leaves to the pan.
- 9Return the seared chicken thighs to the pan.
- 10Add dried chilies and fish sauce to the pan.
- 11Add the juice of one lime to the pan.
- 12Garnish with cilantro and dill. Top with fried shallots.
Ingredients
- 2 pinches salt
- 1 pinch black pepper
- 1 small red onions
- 4 cloves garlic
- 1 tablespoon olive oil
- 4 pieces chicken thighs
- 3 stalks lemongrass
- 1 thumb-sized piece ginger
- 2 pieces red chilies
- 4 leaves kaffir lime leaves
- 1 tablespoon dried chilies
- 1 tablespoon fish sauce
- 1 piece lime
- 1 handful cilantro
- 1 handful dill
- 1 handful fried shallots
Equipment
panknifemandoline slicertongscitrus juicer
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