Nuoc-cham chicken

plat 1 lbs chicken thighs (skin on, no bone) | <b>Marinade : </b> <br> | ½ cup vegetable oil | ½ cup coconut water | ¼ cup fish sauce | 2 cloves garlic- smashed | 1 stalk lemongrass | 2 limes- zest and juice | 1 teaspoon black pepper | 1 teaspoon salt | ¼ bunch cilantro- stems only | ½ thai or birds eye chili | <b>Garnish : </b> <br> | sea salt | lime wedge | cilantro leaves <style type="text/css"> .background-video{ background:url(https://www.lagrandeepicerie.com/on/demandware.static/-/Sites-lge-master-catalog/default/dw103cf6c1/images/recette/etapes/recette-poulet-nuoc-cham_background-video.png) repeat; background-size: cover; cursor: pointer; } </style> <ul> <li class="step"> <div class="step-content"> <div class="video-portrait background-video"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/vVUFpJyZMfs?start=0&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> <div class="play-vid uppercase background-video"><!-- <span class="play-btn"></span> --></div> </div> </div> </li> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Marinade chicken for minimum 2 hours up to 6 hours in the refrigerator</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Pat dry chicken skin with paper towel</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Using cast iron, add enough oil to coat pan</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">On med-high cook chicken skin side down</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Once golden, flip over</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Finish in oven at 200 for approximately 5 minutes </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Rest </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Garnish with a drizzle of oil, sea salt, lime wedge and cilantro leaves </span> </div> <!-- <li class="step "> <div class="step-content"> <div class="astuce"> <span>Astuce :</span> <span>le texte ici est un exemple de text astuce, merci de respecter la structure HTML</span> </div> </div> </li>--> </li> </ul> French PT15M PT20M
Difficulty Medium
Preparation 20 minutes
Cooking 15 minutes

Ingredients

Preparation

2 people
1 lbs chicken thighs (skin on, no bone) | <b>Marinade : </b> <br> | ½ cup vegetable oil | ½ cup coconut water | ¼ cup fish sauce | 2 cloves garlic- smashed | 1 stalk lemongrass | 2 limes- zest and juice | 1 teaspoon black pepper | 1 teaspoon salt | ¼ bunch cilantro- stems only | ½ thai or birds eye chili | <b>Garnish : </b> <br> | sea salt | lime wedge | cilantro leaves
    • 1
      Marinade chicken for minimum 2 hours up to 6 hours in the refrigerator
    • 2
      Pat dry chicken skin with paper towel
    • 3
      Using cast iron, add enough oil to coat pan
    • 4
      On med-high cook chicken skin side down
    • 5
      Once golden, flip over
    • 6
      Finish in oven at 200 for approximately 5 minutes
    • 7
      Rest
    • 8
      Garnish with a drizzle of oil, sea salt, lime wedge and cilantro leaves

    Products :

    Nuoc Mam sauce

    Les Deux Pagodes
    €3.20
    12 cl (26,67 € / L)

    Ground black pepper

    Albert Ménès
    €4.85
    75 g (64,67 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    €6.50
    125 g (52,00 € / kg)

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