Maple-Ginger Chicken Thighs

Ingredients

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• 4 bone-in chicken thighs, with skin
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• 1 teaspoon sea salt, or to taste
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• 1 (2 inch) piece fresh ginger, thinly sliced, or to taste
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• 3 sliced green onions, white and green parts separated, divided
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• 1 cup coconut juice
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• 4 tablespoons water
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• 4 Thai chiles, chopped
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• 5 sprigs fresh cilantro, stems and leaves separated, divided
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• 2 cloves garlic, chopped
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• 1 (1 inch) piece fresh ginger, coarsely chopped
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• 1 ½ tablespoons fish sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon fresh lime juice
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• 1 teaspoon palm sugar
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• 2 ½ tablespoons vegetable oil
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Instructions

1. 1
   Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
2. 2
   Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
3. 3
   Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4
   While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
5. 5
   Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
6. 6
   Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
7. 7
   Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
8. 8
   Pour sauce over chicken. Garnish with cilantro leaves.