Crispy Chicken with Thai Coconut Sauce

I recently hosted a dinner with friends and was super excited about my menu…. until I found out one of my guests was lactose intolerant and I was so embarrassed! Thankfully, she only missed out on the appetizer but made me want to redeem myself very soon. Well, I am definitely going to make this recipe for her as it is both yummy and dairy free!

All made in one skillet, this was a super easy weeknight meal. Crispy & juicy skin-on chicken thighs with a creamy coconut sauce, its honestly perfect for the whole family.

Ingredients

• 4 Chicken bone-in-skin-on thighs
• salt & pepper, to taste
• 1 tsp coconut oil
• 1/2 medium yellow onion, chopped
• 1 bell pepper, sliced
• 2 tsp Coconut Thai Spice Blend
• 1 can coconut milk, unsweetened
• 1/2 tbsp turmeric powder
• 1/8-1/4 tsp cayenne (more or less, depending on personal taste)
• 1/2 tbsp fish sauce
• 1 tbsp coconut aminos
• 1/2 tbsp fresh lime juice

To Serve:

• Rice
• Fresh chopped cilantro

DIRECTIONS

1. Season your chicken thighs with salt and pepper. Don’t be afraid of additional spices as well. I added a few dashes of Cavender’s All Purpose Greek Seasoning to my chicken thighs and no regret! This, of course, is optional.
2. Heat your coconut oil in a large, oven safe skillet over medium-high heat. Once hot, place your chicken thighs skin-side down in the skillet. Without moving, sear for about 8 minutes, until skin is golden brown. Emphasis on not moving! Meanwhile, preheat oven to 375.
3. Turn the chicken thighs over and immediately, safely, place skillet in oven using a potholder. Bake for 20 minutes or until chicken is 165 degrees.
4. Using a potholder, remove skillet from oven. Carefully transfer the chicken thighs to a plate.
5. Pour all but about 1/2 tbsp of fat from your skillet and turn heat up to medium-high. Add your chopped onions, sliced bell peppers, and season with 1 tsp of your coconut Thai spice. Sauté until slightly softened, about 5 minutes. Stir in the coconut milk, 1/2 tbsp turmeric, 1 tsp of coconut Thai spice, 1/8 tsp cayenne, and bring to a boil. Reduce heat and simmer until thickened, about 4-5 minutes. Taste for spice level and add additional cayenne if wanted.
6. Stir in our fish sauce, coconut aminos, and fresh lime juice. Season with salt to taste. Ready to serve!
7. Serve your chicken thighs over rice and top with your delicious coconut curry sauce. Garnish with fresh cilantro. You could also eat with fresh naan 🙂