milk chicken

Adapted from our milk chicken thighs, but this time with an Asian flair. Coconut milk, curry, cumin and bright lime zest really adds a wonderful curry take on our popular chicken recipe. Add what ever veggies you want before you bake it in the oven. Potatoes, carrots, eggplant, the veggie possibilities are endless!

Curry Coconut Milk Roast Chicken Thighs

chicken thighs ((about 6 thighs), bone-in and skin-on)

kosher salt

black pepper (,

Tablespoon butter

garlic (, minced)

bay leaf

curry powder

cumin

cayenne pepper (,

fish sauce ((or soy sauce),

limes

coconut milk

chicken broth

cilantro

Rice

Preheat oven to 400° F (205°C).

Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.

In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.

In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.

Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175° F (80°C).

After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.

Roasting the chicken thighs in milk makes the chicken very tender. It also gives a nice and fragrant, savory sauce that can be made further into a gravy. This recipe is inspired from Jamie Oliver's whole roast chicken in milk, which he adds lemon juice.

Milk Roasted Chicken Thighs Recipe

chicken thighs

paprika

kosher salt (,

Tablespoons butter (, divided)

milk

thyme leaves ((or fresh thyme))

lemon

Tablespoons butter

Tablespoons all-purpose flour

Preheat oven to 400°F.

Pat dry chicken thighs. Season both sides of chicken thighs with ground cumin, paprika, salt and pepper.

In a large oven proof skillet, melt 1 tablespoon of butter on medium-high heat. Place chicken skin-side down and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside. Using paper towels, drain the excess remaining fat from the skillet.

In the same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, chicken broth, thyme, and lemon zest. Bring liquid to a low simmer.

Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175°F.

After chicken is cooked, serve with the milk sauce. But if you want to make a delicious and thicker gravy out of it then remove the chicken from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks.

Once gravy is thick and creamy, remove from heat and serve immediately.

Full Recipe Here 👉 https://whiteonricecouple.com/recipes/milk-chicken-thighs/

INGREDIENTS
3 pounds (1.4 kg) chicken thighs (about 6 thighs), bone-in and skin-on.
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) paprika
 kosher salt , to taste
 fresh ground black pepper , to taste
2 Tablespoons (30 ml) butter , divided
3 cloves (3 cloves) garlic , minced
1 (1 ) bay leaf
1 cup (240 ml) milk
3/4 cup (180 ml) chicken broth
1 teaspoon (8 ml) dried thyme leaves (or fresh thyme)
 zest of 1 lemon
For the gravy (optional):
2 Tablespoons (30 ml) butter
2 Tablespoons (30 ml) all-purpose flour

🖨 Print Full Recipe Here 👉 https://whiteonricecouple.com/recipes/milk-chicken-thighs/

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