4 lbs. chicken thighs
1 1/2 c. rice vinegar
1 1/2 c. coconut milk
1/8 c. soy sauce
8 peeled garlic cloves
3 hot chilies
2 tbsp. honey
bay leaves and black pepper to taste
green asparagus
white basmati rice
Combine all marinade ingredients. Add chicken thighs and coat. Refrigerate overnight.
Place chicken and marinade in pot and bring to a boil. Immediately reduce heat and simmer, stirring occasionally, until the chicken is cooked through.
Heat broiler. Transfer chicken pieces to large bowl, raise heat to medium-high, and reduce sauce until it is the consistency of cream, about ten minutes. But even if the sauce separates, it is still delicious! Remove bay leaves and chilies.
Place chicken pieces on a roasting pan under broiler until sauce begins to caramelize. Remove, turn chicken, baste with sauce, and repeat.
Prepare the basmati rice. Cook asparagus in salted water with 2 tbsp. butter and 1 tsp. sugar. While eating, be sure to guard every bite on your plate so an archaeologist doesn’t steal the most delicious piece.
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