UBS In Person Cooking Class: Coconut Lemongrass Chicken Chickpea Stew

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Coconut Chicken & Chickpea Stew

Serves 4

Aromatic Curry Paste

1 shallot

3 - 4 garlic cloves

½ - 1” knob ginger

½ - 1” knob galangal

1 - 2 kaffir lime leaf

1 stalk lemongrass, tender white part only

1 Thai or Fresno chili

Assembly

1 ½ lbs chicken thighs (bone-in or bone-out)

Kosher salt and freshly ground black pepper

1 - 2 tbsp olive, grapeseed or coconut oil

1 onion, large dice

1 carrot, large dice

1 red bell pepper, large dice

1 tsp ground turmeric

¼ tsp ground fenugreek

pinch palm or brown sugar

1 (15oz) can chickpeas, rinsed and drained

2 ½ cups chicken stock

1 ½ cups coconut milk (full fat)

1 tbsp fish sauce

1 bunch leafy greens, chopped, such as collards, kale, chard, spinach, etc

Serving Suggestions

Yogurt

Mint, cilantro, or Thai basil (or a combo)

Sliced scallion or chiles

Lime wedges

Toasted coconut flakes, peanuts or sesame seeds

Toasted flatbread or rice

1. Peel, trim, and combine aromatics in the bowl of a food processor. Pulse until a paste forms, scraping sides occasionally with a rubber spatula. Add a drop of chicken stock or water to help smooth and slightly thin, about 1 tbsp. Set aside.

2. Place a wide Dutch oven or soup pot over high heat. Pat chicken dry with paper towels, and season with kosher salt and freshly ground black pepper. Add a thin layer of cooking oil to pan; when oil is smoking, lay the chicken pieces in a single layer in the pan and reduce the heat to medium high (do not overcrowd the pan; cook in batches if needed). Sear chicken until browned on both sides, about 5 - 7 minutes each side. Remove from heat and transfer chicken to a plate. Carefully discard used oil.

3. Add a thin layer of new oil to the pan and place over medium high heat. When pan is hot, add onions, season, and toss well. Sauté about 5 minutes, until aromatic and softening. Push onion to the side of the pan and add carrots and peppers, sauteing vegetables until lightly golden.

4. Add spices to pan and stir well until aromatic, about 30 seconds. Add puréed aromatics and season with a pinch of both sugar and salt; stir and scrape bottom of the pan with a wooden spoon or rubber spatula to release any brown bits. Lower heat to medium and gently sauté until lightly caramelizing, stirring occasionally.

5. Add the chickpeas and about ¼ cup chicken stock. Cook until softened, stirring occasionally, about 8 minutes. Use a potato masher to gently mash the chickpeas a few times, leaving them in large chunks.

6. Add remaining stock, coconut milk and fish sauce. Taste and season, being cautious not to over-season as the liquid will reduce and all flavors will become stronger. Return the chicken and their juices to the pan and gently stir. Bring to a boil and lower to a gentle simmer. Cook, stirring occasionally, until chicken is tender and cooked through to an internal temperature of 165 - 175 degrees F, about 20 - 30 minutes (bone-out will cook faster, bone-in will take longer). Check on liquid level throughout cooking process to determine if you should cover the pot or not: if you wish to maintain the liquid level, keep a lid on the pot. If you prefer to have less liquid and for it to thicken, keep the lid off, which will help evaporate and reduce the liquid.

7. When chicken is on its last few minutes of cooking, stir greens into pot and cook until softened and wilted, about 2 – 3 minutes. Taste and adjust acidity with a splash of lime juice, if desired, and adjust the seasoning. Serve with yogurt, herbs, scallion or chile, lime wedges, coconut flakes, peanuts or sesame seeds, toasted flatbread or rice.

Event Venue & Nearby Stays

UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States