This + rice = dream dinner.
1/4 cup unsweetened shredded coconutRemove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board . Tie it in a loose knot; set aside.
Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.Add kaffir lime leaves , cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet.
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