CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD
Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the onions in a bowl with the vinegar and soak 10 minutes.
- Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
- Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
- Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
- Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.
COCONUT CURRY CHICKEN THIGHS
Succulent chicken thighs cooked in a rich, aromatic coconut curry sauce with vibrant broccoli. Is this the perfect weeknight meal, or what?
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 254 kcal, Carbohydrate 8 g, Protein 23 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 170 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
COCONUT MILK CHICKEN THIGHS
This Coconut Milk Chicken Thighs Recipe is a great weeknight meal, and delicious served with Fruit and Nutty Brown Rice.NOTE: Yes, you can take the marinade and make a sauce. It must be boiled for 5 minutes first to destroy any harmful bacteria. You can thicken the sauce and drizzle over the chicken!
Provided by Sandy
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Mix together. Leave some chives out for garnishing chicken after it's grilled.
- Marinate in refrigerator for 12-24 hours. You can marinate in a 9x13 pan or in a Ziploc bag.
- Grill the chicken, and sprinkle with fresh cut chives; serve with Fruit and Nutty Brown Rice. Serve with a squeeze of fresh lime.
- Optional to bake at 350 degrees for 25-30 minutes.
COCONUT & TURMERIC BAKED CHICKEN THIGHS
Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
BAKED COCONUT CHICKEN
Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.
Provided by katz
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g
COCONUT BAKED CHICKEN THIGHS
Since we went low carb, I wanted to make sure my husband didn't feel like he was missing anything. I created this recipe to give him a "breaded" baked chicken fix. It turned out so tender and flavorful, we'll definitely be having this again!
Provided by DianM
Categories Chicken
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:.
- In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
- Preheat the oven to 400°F.
- Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
- Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
- Line a baking tray with parchment paper.
- Lay the coated chicken thighs, spread out flat.
- Bake for 45 minutes.
- Let rest for 5 minutes before serving.
COCONUT BAKED CHICKEN THIGHS
Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning
Provided by Paprika Pink
Categories One Dish Meal
Time 53m
Yield 1 Casserole, 4 serving(s)
Number Of Ingredients 9
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.
ONE POT CURRY CHICKEN AND RICE
This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.
Provided by Lee Funke
Categories Main Meal
Time 45m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF.
- Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
- Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
- Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
- Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
- Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
- When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
- Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
- Sauté the onions in the ghee and chicken juices for 2-3 minutes.
- Add the garlic to the onions and saute for an additional minute.
- Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
- Finally, place the chicken thighs on top of the other ingredients.
- Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
- Remove the Dutch oven from the oven and let it rest for 5 minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
- Enjoy!
Nutrition Facts : ServingSize 1/6, Calories 461 calories, Sugar 6, Fat 22, Carbohydrate 41, Fiber 4, Protein 24
COCONUT GINGER CHICKEN THIGHS OVER RICE
Provided by Kristel
Time P1DT1h15m
Number Of Ingredients 19
Steps:
- Marinate The Chicken In a covered bowl or ziplock bag, combine the chicken thighs, coconut cream, chili powder, fresh ginger, cumin, chili paste and salt. Place in the refrigerator for 24 hours.
- Par-Cook The Rice In a cast iron pan, combine the rice, chili, cumin and garlic powder, coconut cream and vegetable broth. Season with salt and bring to a boil. Cook until the rice has absorbed 3/4 of the liquid. Remove from heat and add in the shaved sprouts.
- Top The Rice With The Raw Marinated Chicken. Place the chicken Thighs evenly over the surface of the pan, skin side up. Squeeze half a lemon over the top of the chicken in the pan. Sprinkle the top of each chicken thigh with chili powder, sprinkle lightly with salt.
- Bake Place the pan into the oven and bake at 350 degrees, uncovered for 30 minutes, or until the skin is crispy and has an internal temp of 165 degrees.
More about "coconut baked chicken thighs food"
THAI ROAST CHICKEN THIGHS WITH COCONUT RICE - BON APPéTIT
From bonappetit.com
4.6/5 (234)Servings 4
- Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
- Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
- Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
- Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.
COCONUT MARINATED CHICKEN (GRILL, STOVE) | RECIPETIN EATS
From recipetineats.com
4.9/5 (25)Total Time 25 minsCategory Dinner, GrillingCalories 465 per serving
- Combine the Marinade ingredients in a ziplock bag. Add the chicken and set aside to marinate for at least 3 hours, preferably overnight.
- Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).
- Brush the BBQ with oil and heat to medium high, or heat the oil in a skillet over medium high heat.
- Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.
COCONUT BRAISED CHICKEN THIGHS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (8)Total Time 50 minsEstimated Reading Time 2 minsCalories 246 per serving
- Combine coconut milk, red curry pasta, ginger, garlic, lemon/lime juice and soy sauce in a bowl and whisk well until smooth.
- Taste the sauce and make sure that it's well-seasoned. Adjust if necessary by adding more soy sauce or lemon juice.
- Place the chicken thighs in a large, deep pan (make sure it's oven-proof). Pour the coconut sauce over the chicken and place in the oven.
COCONUT MILK BAKED CHICKEN RECIPE - SHE WEARS MANY …
From shewearsmanyhats.com
4.4/5 (335)Category Main DishesServings 4Total Time 40 mins
- Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
ONE-PAN COCONUT MILK-BRAISED CHICKEN RECIPE | KITCHN
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Estimated Reading Time 3 mins
UNFORGETTABLE BAKED COCONUT CHICKEN RECIPE | …
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4.3/5 (103)Calories 163 per servingServings 6
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PAN-ROASTED CHICKEN THIGHS WITH THAI COCONUT SAUCE ...
From bhg.com
5/5 (1)Calories 523 per servingTotal Time 40 mins
- Preheat oven to 425°F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175°F). Remove chicken; keep warm. Discard drippings.
- For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper.
COCONUT CHICKEN - JO COOKS
From jocooks.com
4.8/5 (26)Total Time 40 minsCategory Appetizer, DinnerCalories 629 per serving
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
CURRY COCONUT MILK CHICKEN THIGHS RECIPE | CURRY CHICKEN ...
From whiteonricecouple.com
Ratings 10Calories 432 per servingCategory Main Course
- In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
- In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.
COCONUT BAKED CHICKEN RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (17)Category MainServings 8Total Time 1 hr 20 mins
- Mix the lime zest, garlic, allspice, coconut milk and buttermilk together in a large dish or food bag. Add the chicken pieces, coating them in the marinade. Season well, and marinate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 190°C, fan 170°C, gas 5. Mix the crumb coating ingredients together with a good grinding of black pepper, and tip a third of the mixture into a shallow bowl. Shake the excess marinade from a few pieces of chicken at a time and roll in the breadcrumbs until completely coated. Add more crumb coating to the bowl as needed – this prevents it all sticking together in clumps as you coat the chicken. Put onto two large wire racks positioned over shallow baking trays (you can cook directly on the baking trays but the chicken doesn’t get quite so crunchy). Make sure you space them out well so that they crisp rather than steam.
- Drizzle with the oil and bake for 50-60 minutes until golden and crunchy, swapping the trays over halfway through. Cut into the largest thigh, and check the juices are clear rather than pink, to make sure they’re done. Season with flaky sea salt and serve with lime wedges to squeeze over.
THE BEST GRILLED CHICKEN THIGHS - IFOODREAL.COM
From ifoodreal.com
Ratings 11Calories 361 per servingCategory Dinner
- To make marinade: In a food processor/blender, combine coconut milk, lime juice, onion, cilantro, salt and jalapeno pepper until smooth mixture is formed.
- Place chicken in a large bowl or any container that can be covered. Pour marinade over chicken, stir with tongs, cover and refrigerate for at least 4 hours or overnight (but no more than 24 hours).
- To grill chicken thighs: Preheat the grill on high, then reduce to low-medium. Rub the grill with an oiled paper towel.Place chicken skin side down on the grill, close the lid and cook for 15 minutes. If the fat is burning too much, reduce the heat to low. Turn the chicken over, close the lid and cook for another 10-15 minutes or until internal read thermometer inserted in the thickest part has reached 165 degrees F.
BRAISED THAI COCONUT CURRY CHICKEN THIGHS - BUDGET BYTES
From budgetbytes.com
4.5/5 (67)Total Time 35 minsServings 5Calories 461 per serving
- Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.
- Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
- Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.
- To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.
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