Chicken Thighs Coconut Cream Food

COCONUT CURRY CHICKEN THIGHS

Steps:

• Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
• Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
• Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
• In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
• Season the chicken with lemon juice, salt and pepper and serve.

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

COCONUT & TURMERIC BAKED CHICKEN THIGHS

Steps:

• Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
• Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
• Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

COCONUT BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees.
• Defrost spinach in microwave.
• Spread rice in the bottom of a 9 by 13 inch baking dish.
• Add coconut milk and chicken broth.
• Sprinkle with vinegar, oil, and spices.
• Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
• Use chopsticks to distribute spinach throughout casserole.
• Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
• Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.