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Ingredients
  • subheading: Kao Mok Gai Spice Blend:
  • 1 ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1½-inch cinnamon stick
  • 4 pc cloves
  • 6 black peppercorns
  • 10 white peppercorns
  • 1 pod white or green cardamom
  • ½ tsp turmeric powder
  • ⅛ tsp ground nutmeg
  •  
  • subheading: Marinated Chicken:
  • 2 cilantro roots or 6 to 8 cilantro stems
  • 4 cloves garlic
  • 1 large head shallots
  • 7 to 8 slices ginger
  • 1 recipe kao mok gai spice blend
  • 1 tsp salt
  • 1 Tbsp sugar
  • ⅓ cup plain yogurt/soured cream
  • 3 to 4 pc dark meat chicken, bone-in, skin-on (1 thigh/2 drumsticks each)
  •  
  • subheading: Dipping sauce:
  • 1 cup cilantro leaves and stems
  • 1 cup mint leaves
  • 4 slices ginger
  • 2 cloves garlic
  • 1 to 3 Thai chilies, to taste
  • ¼ cup white vinegar
  • 2 Tbsp sugar
  • ¼ tsp salt
  •  
  • subheading: The rest:
  • fried shallots
  • Canola oil, as needed
  • 1 cup jasmine rice, rinsed.
  • 1 scant cup unsalted chicken stock
  • A pinch saffron
  • Cucumber and tomato slices for serving
Note: Ingredients may have been altered from the original.
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