A Flavorful One-Pot Recipe for Chicken Thighs and Coconut Rice

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A Flavorful One-Pot Recipe for Chicken Thighs and Coconut Rice
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Red palm oil is the MVP in chef Pierre Thiam’s weeknight dinner staple

that include not harming animal habitats or contributing to deforestation.

Cooking more West African food in the United States allowed Thiam to start seeing the connections to Southern and Caribbean cuisines. As he did, he realized that he was also connecting with his past and his ancestry. “I’m becoming a custodian of the foods of my origin,” he says. Thiam extended that mission even further by founding, a company with the goal of opening markets for sustainably grown food from small farmers in West Africa.

,” he says. “I was opening markets, I was telling the story in a way that wasn’t being told — our own story.”, in which his goal is to show the West African techniques and dishes are flexible and adaptable for any kitchen. Until then, his chicken thighs with red palm–coconut rice are ready to be a weeknight dinner staple.

Season the chicken thighs with salt and pepper. In a large cast-iron pot or Dutch oven with a heavy lid, heat the vegetable oil over medium-high heat. When hot, working in batches if necessary, sear the chicken thighs very well, skin side first, letting the skin get a nice golden color before turning once and browning the other side. Remove from the pot and set aside on a platter.Discard all but 1 tablespoon of rendered chicken fat.

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