Ingredients

• 1 1/2 pounds bone-in, skin-on chicken thighs
• Kosher salt and ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 4 medium garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup unsweetened coconut milk
• 1 cup low-sodium chicken broth
• 1 cup jasmine rice
• 1/2 cup unsweetened shredded coconut, toasted
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges, to serve

Instructions

1. Season the chicken on both sides with salt and pepper.
2. In a large Dutch oven over medium, heat the oil until shimmering.
3. Add the chicken skin side down and cook without disturbing until well browned, 5 to 7 minutes.
4. Transfer to a plate.
5. To the pot, add the onion, bell pepper and 1/2 teaspoon salt.
6. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
7. Stir in the garlic, cumin, turmeric, allspice, cinnamon and cayenne, then cook until fragrant, about 30 seconds.
8. Stir in the coconut milk and broth, scraping up any browned bits.
9. Return the chicken to the pot, skin side up, along with any accumulated juices.
10. Bring to a simmer, then reduce to low, cover and cook until the chicken reaches 175°F, about 30 minutes.
11. Transfer the chicken to a clean plate.
12. Stir in the rice and 1/2 teaspoon salt, then bring to a simmer.
13. Cover, reduce to low and cook until the rice is tender and the liquid is absorbed, about 15 minutes.
14. Off heat, let stand, covered, for 5 minutes.
15. Stir in the toasted coconut and cilantro.
16. Taste and season with salt and pepper.
17. Serve with lime wedges.