Serves 2-4

Preheat oven to 375F
Fry Shallots & Garlic: In a 10-inch pan, combine oil and shallots. Turn the heat to medium low to medium. Using chopsticks or tweezers, swirl and stir frequently until shallots are evenly golden brown, about 8-10 minutes.
Using a slotted spoon, remove fried shallots and place on a sheet tray lined with a paper towel. Immediately season with salt. Set aside.
Add garlic to the same pan and stir & swirl frequently until pale golden, about 2-4 minutes over medium to medium low heat. Using a slotted spoon remove garlic from the pan and place on a sheet tray lined with a paper towel. Season with salt and set aside.
Cook Chicken: Add in chicken thighs skin side down, and cook until skin is golden brown, about 10 minutes. Remove chicken from pan. Place on a plate skin side up and set aside.
Turn heat off and add in lemongrass, finger chilis, bird’s eye chilis, ginger, and lime leaves.. Swirl to mix aromatics in pan.
Add in chicken thighs skin side up and place in the oven until fully cooked through, about 20-25 minutes. (Internal temperature should be around 185-190F)
Remove from the oven and remove chicken from the pan and place on a serving plate.
Make Sauce: Swirl in red chili flakes, fish sauce, soy sauce and lime juice.
Pour sauce over cooked chicken thighs and top with herbs.

• 11. Serve with rice and enjoy!

Starting Sourdough

Za'atar Chicken, Olive Rice & Whipped Feta