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Thai Chicken Thighs with Garlic & Lime
from Food & Wine, January, 2005

Thai recipes combine sweet, salty, sour and spicy in a miraculous way. This dish highlights skinless chicken thighs, which are fattier than breasts, but still relatively lean and more succulent.

- 1 1/2 lbs. skinless, boneless chicken thighs
- freshly ground black pepper
- 2 large garlic cloves, minced
- 2 1/2 tablespoons minced cilantro
- 1 1/2 tablespoons Asian fish sauce (Thai Kitchen Premium Fish Sauce can be found at both stores in the grocery department.)
- 1 teaspoon brown sugar
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons finely chopped basil
- 1 1/2 teaspoons finely chopped mint
- 2 tablespoons vegetable oil
- lime wedges, for serving

Season the chicken with pepper. In a bowl, mix the garlic with 2 tablespoons of the cilantro, the fish sauce, brown sugar and chili powder, rub over the chicken and let stand for up to 1 hour. In a small bowl, toss the remaining cilantro with the basil and mint. In a large nonstick skillet, heat the oil until simmering. Add the chicken and cook over high heat, turning once until cooked through, 6 to 7 minutes. Cut each thigh into 3 or 4 pieces. Transfer the chicken to a platter and scatter the herbs all over. Serve with the lime wedges and brown rice.
Makes 4 servings.

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