Ingredients

• 1 teaspoon vegetable oil
• 4 large bone-in, skin-on chicken thighs (1½ pounds)
• Kosher salt and freshly ground black pepper
• 6 large sprigs thyme
• 2 large onions, thinly sliced
• 2 garlic cloves, chopped
• 1 habanero chile, slit
• 1 cup light coconut milk
• Zest and juice of 1 large lime, plus wedges for serving
• 1/2 teaspoon mild yellow curry powder

Instructions

1. Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
2. Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
3. Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
4. Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
5. Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
6. Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
7. Serve immediately with lime wedges.
8. DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.