One Pan Thai Chicken Thighs and Cabbage
1 Small Head Cabbage
1 Large Package Chicken Thighs
1 lb Shallots
2 Cloves Garlic
1 Package Great Thai Green Curry Sauce
1 Can Coconut Milk (optional)
Sesame Seeds (garnish)
Sesame Oil (garnish)
Steamed Rice (serve with)
Chopped Cilantro (garnish)
Cut the whole head of cabbage into 1 inch wedges, and using a cast iron skillet, sear the cabbage on medium heat until charred. Cabbage is amazing when charred on one side, especially when braised afterwards. Flip the cabbage so the charred side is facing upwards, add some chopped shallot & garlic to the skillet and cook until translucent. Add a package of thai green curry to the pan and simmer.
Season chicken thighs on all sides with salt and pepper, add to the top of the skillet of braising cabbage. The chicken should be about half way covered with liquid and toss in the oven at 400F for 2 hours. (check on the sauce as it cooks, you may need to rehydrate with some water or coconut milk during the process so it doesn’t reduce too much.
Once the chicken is cooked through, and the skin is nice and crispy, remove from Oven and garnish with some fresh Cilantro, Sesame Seeds, and Sesame Oil. Serve with some steamed rice and enjoy!