Caramelized Lemongrass Chicken Thighs |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 4 |
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This is a recipe I came across in a cookbook I had had for some time, and finally decided to make. It was made very clear to me that this was a recipe which I had better make again, as it went over VERY well. This also works with pieces of a whole chicken, but the thighs are just the right size and shape to work well. Prep time includes marinating time (in a pinch you can marinate for about 15 minutes and go). Ingredients:
4 -6 chicken thighs |
2 stalks lemongrass |
2 cloves garlic |
3 tablespoons fish sauce |
1/4 cup sugar |
1/4 teaspoon black pepper |
1 tablespoon oil |
1 tablespoon lemon juice |
Directions:
1. Remove skins and extra fat from chicken.
2. Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer.
3. Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper.
4. Add chicken and toss to coat well; marinate 3-4 hours.
5. If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry.
6. Remove chicken from marinade (but save the marinade).
7. Heat oil in a pan with a tight-fitting lid.
8. Brown the chicken in the oil (~10minutes).
9. Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize).
10. Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes).
11. Stir lemon juice into sauce, and stir to coat chicken.
12. Serve hot.
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