Chicken Baked in Coconut Milk

The other night I made some wonderful baked chicken. I had purchased some beautiful asparagus from the farmers market, and since Sam doesn’t love asparagus, I had to make sure to put it on the side of some really amazing meat. Inspired by this post from the kitchn (one of my favorite cooking blogs) and a love of coconut milk, I went for it.  I actually based my recipe off of this one since I didn’t want to use a whole chicken.

Chicken Baked in Coconut Milk

INGREDIENTS
  • 1/2 a can of light coconut milk (I like Trader Joe’s)
  • 2 tablespoons of lime juice
  • 1 tablespoon brown sugar, plus more for sprinkling
  • 1 teaspoon ginger paste, or minced fresh ginger
  • 1 teaspoon lemongrass paste
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 chicken thighs (with skin/bones)
  • 1 tablespoon flour
  • 1 tablespoon fresh basil, sliced into ribbons
INSTRUCTIONS 
  1. Preheat oven to 450 degrees F.
  2. Whisk together all ingredients (except chicken) until well combined.
  3. Arrange chicken skin side up in cast iron skillet or dutch oven.
  4. Pour sauce over chicken, making sure to coat all of it. Sprinkle a bit of extra brown sugar on top of each thigh.
  5. Bake uncovered for 15 minutes, then remove from oven and pour excess sauce/juices into a small saucepan. Return chicken to oven for an additional 15 minutes.
  6. On the stovetop, heat sauce to a simmer. Add flour and whisk to remove any lumps.
  7. Remove chicken from the oven and top with fresh basil. Serve with extra sauce.

I served mine with the asparagus and a barley pilaf. Everything was great with the sauce. Enjoy!

 

 

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