18 August 2016, Bangkok, Thailand – สวัสดี Swasdi. The Wade’s Fabulous International Cuisine trip continues in Thailand. Our menu: Baked Chicken Thighs in Hoisin/Peanut Sauce, Coconut Rice, and Fried Banana over Coconut Ice Cream. Phelidphelin!
Baked Chicken Thighs
This is one of the most flavorful dishes yet. The sauce is bursting with a melody of flavors, each complementing another. Poured over the richest part of the chicken, the thighs, perched on a bed of coconut rice makes your mouth do a happy chicken dance.
Servings: 2; Prep time: 15 mins.; Cook time: 45 mins.
- 2 chicken thighs, large and organic from a good natural foods market (Whole Foods, Good Foods, Central Marker, etc.)
- 1/4 cup green onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons hoisin sauce
- 1 tablespoons peanut butter
- 1/2 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot Sriracha sauce
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon black sesame seeds
Pre-heat oven to 375F degrees.
Add in a bowl the green onions, garlic, hoisin, peanut butter, ginger, soy, vinegar, sesame oil, lemon juice and Sriracha sauce. Stir well to combine.
Remove skin from thighs. Arrange thighs in an oven proof dish lined with aluminum foil or parchment paper (you will appreciate this later). Pour sauce over the chicken. Turn chicken to coat opposite side.
Bake for 45-50 minutes, turning halfway, until cooked through.
Place on bed of coconut rice. Pour remaining sauce over thighs and rice. Sprinkle with the chopped cilantro and sesame seeds.
This dish is cooked exactly like regular rice, but substitute coconut milk for the water. It makes a wonderfully cool coconut flavor without overwhelming the chicken.
- 2/3 cup basmati rice
- 1 tablespoon butter
- pinch salt
- 2/3 cup coconut milk plus 3 tablespoons
Place rice in a fine-mesh sieve. Rinse under cold water until it runs clear. Drain well. Melt butter in a 1-quart pot over moderate heat, add rice and cook, stirring, 1 minute. Stir in coconut milk and salt. Bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
Fried Bananas over Coconut Ice Cream
You will want to make this for dessert for your next dinner party regardless of the menu. Three notes: 1. cut the banana in no less than 1-inch chunks, 2. do not over fry them, and 3. an adaptation of a Paula Deen recipe.
Servings: 2; Prep time: 5 mins.; Cook time:5 mins.
- 1 or 2 bananas, medium size, firm, but ripe
- 2 tablespoons butter
- 1/4 cup light brown sugar
- 1 lime, zest and juice
- 1 teaspoon black sesame seeds (optional, but a nice effect)
- 1 quart coconut ice cream (we prefer either Talenti Caribbean Coconut Gelato or Central Market Coconut Ginger Ice Cream)
Slice banana into 1 to 2-inch thick coins. Melt butter in a small frying pan. Add banana and sautée for 1 or 2 minutes until banana just turns soft. Add sugar, sesame seeds, and lime juice. Cook, stirring, until sugar just melts.
Place 2 scoops coconut ice cream into your favorite bowl. Spoon banana mixture over ice cream. Top with a sprinkle of sesame seeds and lime zest.