Nuoc-cham chicken

plat
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
    3.2 €3.20
    For 12 cl (25,60 € / L)

    Ground black pepper

    Albert Ménès
    4.75 €4.75
    For 75 g (63,33 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    6.5 €6.50
    For 125 g (52,00 € / kg)

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