Coconut Malay Rendang Chicken

• 4 skin-on chicken thighs
• 1 tbsp The Spice People Malay Rendang spice blend
• 200 ml coconut cream
• ½ brown onion, finely diced
• 2 garlic cloves, minced
• ½ tbsp fresh ginger, grated
• ½ lemongrass stalk, bruised and halved
• 1 kaffir lime leaves
• ½ tbsp coconut oil
• ½ tbsp fish sauce
• ½ tbsp brown sugar
• Pinch salt
• 2 steamed rice or wraps, to serve

Pat chicken thighs dry with paper towel. Season with salt and the Malay Rendang spice blend, rubbing into the skin and flesh. Set aside.

Heat coconut oil in a large heavy-based pan or Dutch oven over medium-high heat. Sear chicken skin-side down until deeply golden and crisp. Turn and sear briefly on the other side. Remove and set aside.

In the same pan, reduce heat to medium. Add the onion and cook until softened. Add the garlic and ginger, stirring until fragrant.

Pour in the coconut cream. Add the lemongrass, lime leaves, fish sauce and brown sugar. Stir to combine and bring to a gentle simmer.

Return the chicken to the pan skin-side up, nestling into the sauce. Reduce heat to low, partially cover and simmer until the chicken is cooked through and the sauce has thickened and reduced.

Remove the lemongrass and lime leaves. Serve the chicken and sauce over steamed rice or in wraps.