Thai Curry Chicken Thighs and Carrots
Ingredients
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1½ tablespoons coriander seeds
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1 tablespoon coconut oil
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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4 bone-in, skin-on chicken thighs
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1 pound baby carrots
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Crush the coriander seeds
Crush the coriander seeds with a mortar and pestle or the bottom of a heavy skillet.
1½ tablespoons coriander seeds
mortar and pestle
measuring spoons
Marinate the chicken
Measure and add 1 tablespoon of the crushed coriander seeds to a large bowl (reserve the remaining coriander for the carrots). Add the coconut oil, salt, pepper, and garlic powder and mix until combined. Add the chicken thighs and toss to coat.
1 tablespoon coconut oil
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
4 bone-in, skin-on chicken thighs
large bowl
tongs
Season the carrots
On the June Pan, combine the baby carrots, oil, remaining crushed coriander seeds, salt and pepper. Toss to combine and spread in an even layer, making 4 wells for the chicken.
1 pound baby carrots
June Pan
1 tablespoon coconut oil
1 teaspoon salt
½ teaspoon black pepper
Insert the June Thermometer
Place the chicken thighs in the 4 wells on the June Pan. Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
Roast the chicken and carrots
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the carrots are tender, about 33 minutes. June will notify you when the food is ready.
June Oven
Make the glaze
While the chicken cooks, in a small bowl, whisk the melted butter, coconut oil, honey, curry paste and fish sauce together until combined.
2 tablespoons melted unsalted butter
1 tablespoon coconut oil
1 tablespoon honey
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
small bowl
whisk
Finish the glaze
Zest and juice one half the lime directly into the bowl (reserve the remaining half for serving). Whisk to combine.
1 lime
citrus juicer
zester
Glaze the thighs
Remove the June Pan from the June Oven and set on a cooling rack. Brush the chicken thighs with the glaze.
pastry brush
cooling rack
Serve the thighs
Transfer the thighs to a serving dish. Garnish the thighs with chopped cilantro and zest the remaining half of the lime over the thighs before serving hot.
¼ cup chopped cilantro