My favorite make-ahead lunch is chicken – it can take on almost any flavor, making it a versatile option. I like to use chicken breasts, thighs, or drumsticks on the bone, but any cut would work for this type of recipe. This week, I used Thai-inspired flavors for a meal I’m still not tired of on Wednesday.
Thai-Style Chicken Drumsticks
Prep Time: 10 minutes
Cook Time: ~50 minutes
8 chicken drumsticks (I love the ones from here)
4 cloves black garlic, sliced thinly (because they’re fermented, they give the broth an extra kick)
2 cloves fresh garlic, minced
2 T minced fresh ginger
2 T chives, chopped
1/2 tsp lemongrass
4 pieces sliced, dried galangal
4 kaffir lime leaves
2 c stock (I use homemade chicken, but I’ve used veggie/beef stock and it turned out just as good)
1.5 T coconut aminos
1/2 tsp Red Boat Fish Sauce
4 red thai chilis (optional)
Lime zest and cilantro for garnish (optional)
(1) Preheat oven to 375 degrees.
(2) Pat chicken dry and sprinkle with salt and pepper to your liking. Place drumsticks in an oven-safe, hot pan, and sear for 6-9 minutes on each side.
(2) While the chicken is cooking, slice your ginger, garlic(s), and chives.
(3) When chicken is ready, add the stock and cook on medium-high until the stock comes close to a boil. Add all other ingredients and stir to mix the stock and flavorings.
(4) Cook in oven at 375 degrees for 15 minutes, then use tongs to carefully turn the chicken once. (I’ve got seared in battle scars from a not-so-careful flip, so watch out).
(5) Cook an additional 20 minutes, or until a meat thermometer registers 165 degrees (in the meaty parts, not on the bone.) Garnish with lime zest (or cilantro – I was out this week) for an extra hit of freshness.
I’ve loved every bit of this meal this week, even as leftovers! FYI – because the broth was made first in the pressure cooker and then was recooked here, it is very gelatinous when cooled. Even still, make sure to use a spill-proof container if transporting. I love these and these for work.