When cooked this way, chicken is crisp on the outside and moist on the inside. Too often it’s the unappealing opposite. While the chicken is in the oven there’s time to prepare a sauce, or side, or toss a salad.
Starting out with a jar of gifted, locally-made Thai red curry paste, and pairing that with chicken and vegetables seems like a perfect way to try the savory spice blend. The foundation of the meal starts with infused canna-coconut oil.