Caribbean Smothered Chicken w/ Coconut, Lime, and Chiles
1 teaspoon vegetable oil
4 large bone- in, skin- on chicken thighs (1 1/2 pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon Curry Powder (page 242) or store bought mild yellow curry powder
1. Heat the oil in a shallow Dutch oven or casserole with a lid over high heat. Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
2. Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium- low. Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and 1/4 cup water. Bring to a boil, stirring.
3. Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
4. Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest. Serve immediately with lime wedges.
Smashed Red Potatoes with Mustard Mayonnaise Drizzle
6 medium red potatoes (2 pounds), scrubbed
1 tablespoon extra- virgin olive oil
1 tablespoon apple cider vinegar
4 teaspoons yellow mustard seeds
1 1/2 teaspoons kosher salt
1/4 cup mayonnaise
2 teaspoons Dijon mustard
Snipped fresh chives, for serving
1. Preheat the oven to 375°F. Line a half- sheet pan with parchment paper. Rub the potatoes with the oil and place on the prepared pan in a single layer. Bake until tender enough for a knife to slide through easily, about 1 hour.
2. Meanwhile, combine the vinegar, mustard seeds, 1 cup water, and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the seeds have doubled in size, about 10 minutes. Remove from the heat and pour through a sieve into a bowl. Reserve the seeds and cooking liquid.
3. Whisk the mayonnaise, mustard, mustard seeds, 3 tablespoons reserved cooking liquid, and the remaining 1 teaspoon salt in a small bowl.
4. Gently smash the hot potatoes into 1/2- inch- thick disks. Transfer to a serving plate and drizzle with the mustard sauce. Garnish with chives and serve hot or warm.
Habanero Ginger Simple Syrup
2 cups sugar
1 habanero chile, slit
2 slices fresh ginger
3 chai tea bags, tags cut off (optional)
1. Combine the sugar and 2 cups water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Add the chile, ginger, and tea bags, if using. Boil for 1 minute, then remove from the heat.
2. Let steep for 30 minutes. Discard the tea bags, if needed. Let the syrup cool to room temperature.