Curtis Stone's Slow-Cooked Thai Chicken With Corn and Asparagus

By Bailey1_

Ingredients

• Serves 4
• 4 whole chicken legs (thighs and drumsticks; about 11 oz each)
• Kosher salt
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 cup fresh corn kernels (from about 2 ears of corn)
• 1 tbsp finely chopped peeled fresh ginger
• 3 garlic cloves, finely chopped
• 2 1/2 cups unsweetened almond milk
• Zest of 1 lime, removed in wide strips with a vegetable peeler
• 2 tbsp Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 8 oz asparagus, woody stems trimmed, cut diagonally in half
• 1/4 cup packed torn fresh basil leaves
• 1/2 cup unsweetened coconut milk
• 1 lime, cut into wedges, for serving

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

Season the chicken with salt. Heat a large deep heavy skillet over medium-high heat. Add the olive oil, then place the chicken skin side down in the skillet and cook for about 3 minutes, or until the skin side is browned. Turn and brown the other side, about 3 minutes more. Transfer the chicken to a plate.

Drain all but 1 tablespoon of fat from the skillet and return the pan to medium-high heat. Add the onions and cook, stirring often, for about 3 minutes, or until fragrant. Stir in the almond milk, lime zest and fish sauce, return the chicken to the skillet and bring the liquid to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 45 minutes, or until the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife and the liquid has reduced slightly.

Add the asparagus and basil leaves to the chicken and cook for about 2 minutes, or until the asparagus is crisp-tender. Stir in the coconut milk and season to taste with salt.

Divide the stew among four deep soup bowls and serve hot with lime wedges.