Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 2 finely minced stalks of lemongrass, 1 grated 1-inch piece of galangal, 4 minced cloves of garlic, 2 tablespoons of fish sauce, 1 tablespoon of grated palm sugar, 2 finely minced kaffir lime leaves, 1 teaspoon of turmeric powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 cup of plain yogurt in a large bowl.

2. 2

   Score 4 large chicken thighs a few times with a knife, then add them to the marinade, ensuring they are thoroughly coated, and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and place an oven rack in the upper third of the oven.

4. 4

   Remove the chicken from the marinade, shaking off excess, and arrange the 4 marinated chicken thighs in a single layer on a baking sheet lined with parchment paper, then bake for 20 minutes until lightly charred.

5. 5

   While the chicken bakes, prepare the glaze by whisking together 0.75 cup of pomegranate juice, 2 tablespoons of fresh lime juice, 1 tablespoon of palm sugar, and 1 teaspoon of fish sauce in a small saucepan over medium heat, bringing the mixture to a gentle simmer.

6. 6

   Stir 1 teaspoon of cornstarch dissolved in 1 tablespoon of water into the simmering glaze, cook for 2 minutes until thickened, then brush generously over the 4 partially cooked chicken thighs and return them to the oven for another 5-10 minutes until deeply glazed and cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).

7. 7

   Let the 4 Tandoor-baked Cambodian Lemongrass Chicken thighs rest for 5 minutes before serving, garnished with 0.25 cup of fresh pomegranate arils.