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Lemongrass Chicken

If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.
From: bonappetit.com SERVES 4

1/4 cup finely chopped lemongrass (approx 1 stalk, outer leaves & root end removed, pale-green parts only)
1 tbsp finely chopped peeled ginger
1 shallot, finely chopped
1 teaspoon kosher salt
1/2 tsp ground turmeric
1/2 cup canned unsweetened coconut milk
5 skinless, boneless chicken thighs
Vegetable oil (for pan)
1 tbsp finely sliced scallion greens (optional)

Pulse lemongrass, ginger, shallot, salt, and turmeric in a food processer, scraping down bowl as needed, until finely chopped. Add coconut milk and process until smooth, about 1 minute. Toss chicken with marinade, cover, and chill for at least 2 hours and up to 24 hours. Heat oven to 450°. Shake excess marinade off chicken and arrange in a single layer on a lightly oiled rimmed baking sheet. Roast chicken 15 minutes. Heat broiler and continue to cook until chicken is beginning to turn golden brown in spots, about 4 minutes. Reserve 1 chicken thigh for Chicken, Mango, and Black Rice Salad.

Serve chicken topped with scallion greens, if using.

Sesame-Miso Vinaigrette

If the vibrancy of this dressing fades, perk it back up with more lime juice.
From: bonappetit.com Makes about 2/3 cup

1 red Fresno chile, with seeds, finely chopped
¼ cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons white miso
1 tablespoon reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
½ teaspoon grated peeled ginger

Whisk all ingredients in a small bowl.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.

Black Rice with Coconut

From: bonappetit.com
SERVES 4

1/4 cup unsweetened flaked organic coconut
1 cup black rice
13" lemongrass tip (optional)
12" piece peeled ginger, sliced into 4 coins
1/2 tsp kosher salt, plus more to taste

Preheat oven to 350°. Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool. Do Ahead: Coconut can be toasted up to 3 days ahead. Cover and keep at room temperature.

Combine rice, lemongrass, if using, ginger, salt, and 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes. Remove from heat and discard ginger and lemongrass; fluff rice with a fork. Cover and set aside 5 minutes. Reserve ½ cup rice for Chicken, Mango, and Black Rice Salad. Serve rice topped with toasted coconut.

Chicken, Mango, and Black Rice Salad

From: bonappetit.com
SERVES 4

1 leftover Lemongrass Chicken thigh, shredded
1 cup shredded Napa cabbage
1/2 mango, chopped
1/2 cup leftover Black Rice with Coconut
2 tablespoons Sesame-Miso Vinaigrette

Combine chicken, cabbage, mango, black rice, and vinaigrette in a medium bowl and toss to combine.