Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 1.5 pounds bone-in, skin-on chicken thighs with 0.25 cup fish sauce, 0.125 cup palm sugar, and 0.5 teaspoon freshly ground black pepper for at least 30 minutes, or up to 2 hours in the refrigerator.

2. 2

   Gently toast 0.5 gram saffron threads in a dry skillet over low heat for 30 seconds until fragrant, then transfer to a small bowl, add 2 tablespoons warm water, and let it steep for 15 minutes to bloom.

3. 3

   Heat 2 tablespoons vegetable oil in a large braising pot or Dutch oven over medium-high heat, then add 4 thinly sliced shallots, 6 cloves minced garlic, and 2 inches of thinly sliced fresh ginger, sautéing until fragrant, about 2-3 minutes.

4. 4

   Increase heat to high, add the marinated chicken thighs to the pot, and sear for 3-4 minutes per side until lightly browned.

5. 5

   Pour in 1.5 cups coconut water and the bloomed saffron with its soaking liquid, bringing the mixture to a simmer, then reduce heat to low, cover, and braise for 30-35 minutes until the chicken is tender.

6. 6

   Remove the lid and continue to simmer for an additional 10-15 minutes, or until the sauce thickens slightly to your desired consistency.

7. 7

   Stir in 1 tablespoon lime juice and 1 small red chili if using, then garnish with 2 sliced green onions and 0.25 cup chopped fresh cilantro before serving.