Ingredients
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1 (2 lb) green cabbage
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1 tbsp vegetable oil
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2 lbs bone-in, skin-on chicken thighs
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1 (13.5 oz) can unsweetened coconut milk
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1 tbsp soy sauce
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2 tbsp light brown sugar
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2 tsp finely grated fresh ginger
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4 cloves garlic, minced
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1 lime
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2 tbsp chopped cilantro
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2 cups cooked jasmine or white rice, to serve
Steps
1
Preheat oven to 400°F. Core and halve the cabbage. Cut each cabbage half into thin ½-inch wedges. In a Dutch oven, heat the oil on medium-high. Add cabbage and season with salt and pepper. Add ½ cup water and cook, turning occasionally, until cabbage is softened, about 8–10 min. Remove from heat. Arrange the chicken thighs on top of cabbage and season chicken with salt and pepper.
2
Meanwhile, in a medium bowl, combine the coconut milk, soy sauce, brown sugar, ginger, and garlic. Finely grate zest from the lime into the bowl, then cut lime into wedges and reserve.
3
Pour coconut mixture over chicken. Bake in oven 30–35 min., until chicken is fully cooked. Broil 3–5 min., until chicken thighs are browned and crisp in spots. Garnish with the cilantro and serve with the rice and lime wedges.
