Nasi Jaha with Spiced Coconut Rice and Fragrant Chicken

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 inch (2.5cm) ginger, sliced 1 inch (2.5cm) ginger, sliced
• 3 cloves 3 cloves
• 1 teaspoon salt 1 teaspoon salt
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lime Juice of 1 lime
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, lemongrass, ginger, cloves, and salt. Add enough water to cover the rice by about 1 inch (2.5cm).
3. 3.
   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   While the rice is cooking, prepare the chicken marinade. In a bowl, combine the soy sauce, minced garlic, and lime juice. Add the chicken thighs to the marinade and let them sit for at least 15 minutes.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off, and place them skin-side down in the skillet. Cook for 5-6 minutes, or until the skin is crispy and golden brown. Flip the chicken thighs and cook for an additional 5-6 minutes, or until the chicken is cooked through.
6. 6.
   Once the rice and chicken are ready, serve the spiced coconut rice on a plate, topped with the fragrant chicken thighs. Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife before adding it to the rice.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Chicken thighs — For the best flavor and tenderness, marinate the chicken thighs for at least 15 minutes before cooking.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice over the cooked rice before serving.
• If you prefer a spicier kick, add a pinch of chili flakes or a drizzle of chili sauce to the chicken marinade.
• To make the dish more colorful, garnish with thinly sliced red chili peppers or a sprinkle of chopped scallions.
• If you don't have jasmine rice, you can substitute it with basmati rice or any other long-grain rice.
• To make the dish more nutritious, serve it with a side of steamed vegetables or a fresh salad.

Serving advice

Serve Nasi Jaha hot, with the fragrant spiced coconut rice as the base and the savory chicken thighs on top. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To elevate the presentation of Nasi Jaha, mold the spiced coconut rice into a small bowl or ramekin before inverting it onto the plate. This will create a beautiful dome shape. Place the chicken thighs on top and garnish with a sprig of fresh cilantro.