Roasted Lemongrass Chicken

5 tablespoons canola oil or vegetable oil (divided)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar, divided
2 shallots, peeled
3 garlic cloves
2 fresh lemongrass stalks, cut into pieces
1 lime, zested
8 bone-in, skin-on chicken thighs

Preheat your oven to 350°F.

In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Th

Jollaf Rice

For puree:
1 tablespoon minced ginger
1 tablespoon Jamaican curry powder
1 teaspoon dried crayfish
10 garlic cloves
3 Maggi beef bouillon cubes
2 medium plum tomatoes, cored and diced
1 red bell pepper—stemmed, cored and roughly chopped;
1 red onion, roughly chopped
1 habanero, stemmed

3 tablespoons red palm oil
3 cups purée
4 cups basmati rice
2 teaspoons kosher salt
6 cups water

In a blender, purée the ginger, curry powder, dried crayfish, garlic, bouillon cubes, tomatoes, red pepper, red onion and habanero until smooth.

In a medium saucepan, heat the palm oil over medium heat. Add the purée and bring to a simmer. Slowly cook until most of the liquid has reduced and the sauce has developed a sweetness, 20 minutes.

Add the rice and salt, and cook, letting the rice begin to absorb the purée, 5 minutes. Add the water and bring to a boil, then reduce to a low simmer. Cook, covered, until all of the water has absorbed and the rice is fully cooked, 20 to 25 minutes.

Remove from the heat and fluff with a fork, then serve.