Name: One-Pot Gingery Chicken and Rice With Peanut Sauce
Yield: 6 servings
Ingredients: 6 small skin-on, bone-in chicken thighs (about 3 lb.); ¾ tsp. kosher salt, plus more; 2 large shallots, finely chopped; 8 garlic cloves, finely chopped; 1 (2") piece ginger, peeled, finely chopped; 2 cups high-quality basmati rice, rinsed; 2 whole star anise; 1 Tbsp. soy sauce; ½ cup creamy peanut butter; 2 Tbsp. soy sauce; 2 Tbsp. unseasoned rice vinegar; 5 tsp. Sriracha; 1 (1") piece ginger, peeled, finely chopped; 1½ tsp. honey; 1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal; 1 cup cilantro leaves with tender stems

basmati rice with chicken thigh sliced cucumbers and peanut sauce in a bowl

Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish. Seek out the highest-quality basmati rice you can find (we recommend Daawat brand)—it will make a world of difference in yielding supremely fluffy, evenly cooked rice.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!