I would like to start out this post by sharing with you an exciting announcement. Le Creuset is now an official sponsor of Delishar! That means more yummy creations using Le Creuset’s world renowned cast iron cookware and stoneware!
Le Creuset is known for it’s range of gorgeous cast iron cookware. And because they were made to last, they make perfect heirloom pieces. I have never own a cast iron, but I read enough to know the many benefits of owning one. From how the pan seasons to the even heating of cast iron. You can imagine my excitement when Le Creuset decided to collaborate with Delishar. Finally, I can put my many cast iron cookbooks to use!
First on my list, to put the cast iron skillet to good use is this crispy skin chicken dish. Because cast iron heats evenly, distributes heat, and retains heat so well, it is the perfect cookware to sear the skin on the chicken to produce a crispy golden crust. The satin black interior enamel was designed for higher surface temperature cooking. Just what I needed to achieve that crispy crackling skin.
I can’t wait for patina (a film that develops on the surface of the enamel as a result of natural oils and fats from cooking/baking) to build up. This film will protect the surface of the skillet, and help it to achieve and maintain a non-stick coating. Which will reduce the need for oiling the surface!
When I flipped through my cookbooks, I realised that almost all of recipes are non-Asian recipes. Le Creuset products are not only for western cooking but it works equally well for Asian cooking. This recipe will be one such example. Did I mentioned what I love the versatility of stovetop to oven cooking all in a single skillet.
Show Le Creuset some love by visiting their Facebook Page, and keep yourself informed on all the exciting promotions!
Preheat oven to 190C.
Preheat your pan on medium low heat.
While your pan is preheating, pat dry chicken with paper towels.
Season both sides with turmeric, salt, and black pepper.
Check if pan is hot by sprinkling a couple drops of water.
If it sizzles and evaporate almost immediately, your pan is ready.
Add oil, swirl to coat pan, then add chicken thighs skin side down.
And listen to the melodic searing sound.
Allow to sear for 7 minutes or until the skin of the chicken is golden and crispy.
When chicken is searing, prepare the sauce.
Add chilli flakes, fish sauce, lime juice, coriander root, garlic, ginger, lemongrass, and brown sugar in a bowl.
Stir till brown sugar is dissolved.
When chicken is golden and crispy, remove pan from heat.
Set aside chicken pieces, and drain away the grease.
Go ahead, tap on the crispy skin of the chicken for that beautiful crackling sound.
You know you want to.
Return chicken back into pan, meat side down.
And pour in the sauce.
Bake in oven for 20-25 minutes or until chicken is done.
Allow chicken to rest in pan for 5 minutes for juices to redistribute.
Garnish with chopped coriander and serve immediately.
P.S. I hope you are enjoying the new and improved look of Delishar! I’m still trying to tie up some loose ends, so bear with me a little while more. 🙂
Thai Style Crispy Chicken
Ingredients
- 6 chicken thighs
- 1 tbsp oil
- 4 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 2 cloves garlic pressed
- 1 tsp grated ginger
- 1 lemongrass minced
- 1 tsp chopped coriander roots & stems
- Juice of 1/2 a lime
- Chilli flakes to taste optional
- Chopped coriander to taste
Instructions
- Preheat oven to 190C.
- Preheat your pan on medium low heat.
- While your pan is preheating, pat dry chicken with paper towels.
- Season both sides with turmeric, salt, and black pepper.
- Check if pan is hot by sprinkling a couple drops of water, if it sizzles and evaporate almost immediately, your pan is ready.
- Add oil, swirl to coat pan, then add chicken thighs skin side down.
- And listen to the melodic searing sound.
- Allow to sear for 7 minutes or until the skin of the chicken is golden and crispy.
- When chicken is searing, prepare the sauce.
- Add chilli flakes, fish sauce, lime juice, coriander root, garlic, ginger, lemongrass, and brown sugar in a bowl.
- Stir till brown sugar is dissolved.
- When chicken is golden and crispy, remove pan from heat.
- Set aside chicken pieces, and drain away the grease.
- Go ahead, tap on the crispy skin of the chicken for that beautiful crackling sound.
- You know you want to.
- Return chicken back into pan, meat side down.
- And pour in the sauce.
- Bake in oven for 20-25 minutes or until chicken is done.
- Allow chicken to rest in pan for 5 minutes for juices to redistribute.
- Garnish with chopped coriander and serve immediately.
Disclaimer: Le Creuset sponsored Delishar with the 26cm cast iron skillet in flame, as seen in the pictures above.
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