I worked with Claire Matern to help Local Roots refresh their website for their fall CSA. Every season, their inventory changes, so we needed to showcase the latest offerings as well as a few simple recipe ideas.

Chicken thighs are arguably the juiciest parts of the bird. I like them because they have this perfect flap of skin that crisps up in the oven. Here, I’ve oven-baked them with a spicy gravy using Auria’s Maylaysian Kitchen’s hot chili sambal. You’ll love this with a bowl of rice or on a bed of greens.

Spicy Sambal Gravy Chicken Thighs

Serves 2

1. Preheat the oven to 400 degrees F.

2. Mix the sambal and water in a small cast iron pan or oven safe dish.

3. Pat the completely defrosted chicken thighs with a paper towel.

4. Generously sprinkle salt and pepper over both sides of the chicken.

5. Place the chicken thighs skin side up in the pan over the sambal sauce.

6. Drizzle the olive oil onto the chicken skin.

7. Place the pan in the oven for 35 minutes, check the temperature. If the sauce has sizzled off and is not liquidy anymore, add another 1/4 cup of water and stir it around.

8. Continue to cook the chicken for up to another 10-15 minutes until it reaches an internal temperature of 165 degrees F.

9. Optional: switch the broiler on high heat and broil for 2 to 3 minutes to crisp up the skin.

10. Remove the pan from the oven and let rest for 5 minutes.

11. Garnish with parsley and serve.

Let me know if you try this recipe out!

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