Mix the ingredients for spice rub in a small bowl.
Pre-heat oven to 350°F.
In a baking pan, toss the red potatoes with a tablespoon of oil and a generous pinch of the spice rub. Bake in oven while you prep the other ingredients, around 15-20 minutes.
Rub spice rub liberally all over the chicken.
Heat the rest of the oil in a large pan like a skillet with tall sides or a Dutch oven. Place chicken skin side down and allow to brown slightly, around 5 minutes. Flip and repeat on the other side. Remove chicken to a plate and set aside.
Add onions, garlic, ginger and chilies to the pan. Saute lightly till softened and fragrant.
Add coconut milk, soy sauce, fish sauce and salt to taste. Be careful with the salt since we are already using soy and fish sauces.
Return the seared chicken to pan, skin side up. Remove potatoes from oven and nestle among the chicken. Add the cilantro stalks to the pan as well.
Cover pan with an oven-proof lid or foil and bake in oven for 20 minutes. Remove the lid and bake for another 10-15 minutes or till chicken and potatoes are done. Broil for the last 2-3 minutes to crisp up the skin, if desired.
Remove pan from oven, discard cilantro leaves and drizzle lime juice on top.
Remove chicken and potatoes to a serving platter. Strain the coconut milk sauce and serve along with chicken and potatoes. Serve hot with bread or rice.
Taste the coconut milk and add more red chili flakes if you like it hotter.
2. The coconut sauce thickens upon standing, but if you want it very thick, boil it on the stove-top for a few minutes.
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