Thai Braised Chicken and Chickpeas

I was originally hoping this would be a Lamb dish, but alas, my favorite grocer and my second choice grocery did not have Lamb. So the always reliable chicken would have to do. I didn't regret this last minute substitution - who doesn't love chicken (besides my vegetarian of course)? I hope you enjoy this spicy, warm, and totally delicious meal!

Ingredients:

Olive oil

6 bone in, skin on chicken thighs (I used 4 full legs) 

1 large red onion, quartered and sliced

2 1/2 tbs yellow curry paste

1 Tbs red curry paste

1 Tbs grated ginger

2 cans coconut milk

1 cup chicken broth

3 cloves garlic, smashed

1 stick of lemon grass

1 tsp salt

4 baby bok choy, halved

1 lb. baby carrots 

3 cans Chickpeas 

1 Thai red pepper, sliced 

Direction:

Preheat oven to 375

1) Coat the bottom of a large dutch oven with oil and heat on medium-high heat. Sprinkle chicken with salt and pepper (I seasoned them with a dry thai seasoning, but salt and pepper will do). Sear the chicken, making the skin crispy and golden brown; about 5 min on each side. You will probably need to do this in two batches. Set chicken aside.

2) After you have removed the chicken, add the onions to the remaining hot oil. Cook onions until just about tender. Add the yellow and red curry paste to the onions, sauté for a minute or two; add the grated ginger. Sauté a min more.

3) To the onion mixture add the coconut milk. Stir - cooking until the solids have melted and the milk is almost at a boil. Add the broth, garlic, salt and lemon grass. Bring to a boil. Remove from heat.

4) Add the chicken pieces to the sauce. Cover dutch oven with lid and place in the oven for 50 min. After 50 min add carrots, cover and cook for 10 min. Then add the bok choy, thai pepper and chickpeas and cook for 20 min more. 

You can serve this dish with basmati rice or eat it like we did...straight from the pot.