Pho Spiced Chicken
Prep. Time:
45 mins
Baking Time:
30 mins
Total Time:
1 hour 15 mins
Serves:
4-6 people
Chef's Notes
Make-Ahead: Compound butter keeps refrigerated for 1 week or frozen for 3 months. Mash can be made 4 hours ahead and rewarmed gently with a splash of cream.
Technique Tip: The honey creates beautiful caramelization while the butter bastes the chicken as it roasts.
Flavor Balance: Fish sauce adds authentic umami depth while lime juice brightens the rich butter. Adjust spice level with more or less sambal oelek.
Shopping Note: Look for sambal oelek in the Asian condiment aisle - it has cleaner heat than sriracha and no added sugar.
Ingredients
Instructions
PHO-SPICED COMPOUND BUTTER:
Toast coriander seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Cool and grind finely.
In a medium bowl, combine softened butter with hoisin sauce, sambal oelek, ground coriander, five-spice, grated ginger, cinnamon, star anise, microplaned garlic, lime juice, and fish sauce.
Mix thoroughly until completely smooth and well-incorporated. Season with salt and pepper.
Taste and adjust - you want a balance of sweet, spicy, aromatic, and umami. Set aside at room temperature.
GOLDEN CARROT COCONUT MASH:
Place potatoes and carrots in a large pot. Cover with cold water by 2 inches and add 1 tablespoon salt.
Bring to a vigorous boil, then reduce to a steady simmer. Cook 18-22 minutes until vegetables are completely tender and fall apart easily when pierced.
Meanwhile, gently warm coconut milk, butter, and cream in a small saucepan over low heat until butter melts. Keep warm.
Drain vegetables thoroughly and let steam dry for 2 minutes in the colander.
Pass vegetables through a food mill or ricer back into the pot (or mash very thoroughly with a potato masher).
Gradually fold in the warm coconut milk mixture until you achieve a creamy, luxurious consistency.
Season with salt and white pepper. Keep warm, covered. Garnish with chives and toasted coconut before serving.
CHICKEN:
Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 450°F.
Pat chicken completely dry with paper towels. Season generously on both sides with salt and pepper.
Heat oil in a large oven-safe skillet or cast-iron pan over medium-high heat until shimmering.
Sear chicken skin-side down for 5-6 minutes until deeply golden and crispy. Flip and sear 3-4 minutes more.
Remove from heat. Brush honey lightly over chicken skin, then generously coat each piece with the pho spice butter.
Transfer skillet to oven and roast 22-28 minutes until internal temperature reaches 165°F.
Let rest 5 minutes, then brush with any accumulated pan juices.
TO SERVE:
Spoon generous portions of golden carrot coconut mash onto warmed plates. Nestle 2 chicken thighs alongside each serving. Drizzle with pan juices and garnish chicken with sliced scallions, sesame seeds, and cilantro leaves. Serve immediately.
