Chicken thighs marinated in coconut milk, lime juice, and ftamari sauce give this one-skillet meal plenty of flavor. Lining the skillet with cabbage wedges allows them to catch every drop of the rich juices as they become melt-in-your-mouth tender. While the chicken roasts, there is plenty of time to make fragrant rice with the leftover coconut milk and slices of ginger. This dish was inspired by a place in our neighborhood. My kids love that Asian spice on the chicken so I had to come up with an at home version. My mom nailed it!
Zest and juice of 1 lime or lemon
1 small piece ginger, peeled, finely grated, plus 3 peeled slices
1/3 garlic cloves, finely chopped
2 Tbls honey
2 Tbls tamari
1 can unsweetened coconut milk, divided
2 tsp. freshly ground black pepper, plus more
2lb. skin-on, bone-in chicken thighs (4–6)
½medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges
½ tsp salt
1cup white jasmine rice, rinsed until water runs clear
Cilantro leaves with tender stems and lime wedges (for serving)
Whisk lime zest and juice, grated ginger, garlic, honey, tamari, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Preheat oven to 200°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 250 and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
Meanwhile, bring rice, ginger slices, remaining 1/2 cup coconut milk, remaining ½ tsp. salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.