Dutch Oven Coconut Chicken Thigs
Seared chicken thighs braised in a mixture of coconut milk, citrus, and spices.
Equipment
- Dutch oven
- Whisk
- Mixing Bowl or plastic bag
Ingredients
- 3 lbs chicken thighs
- 2 tbsp olive oil
- 3 green onions chopped
- 2 tsp ginger fresh grated
- 5 garlic cloves chopped
Spice Blend
- 1 teaspoon salt
- 1¼ tsp ground ginger
- ½ tbsp garlic powder
- 1 tsp ground coriander
- 1 tsp turmeric powder
- ½ tbsp pepper
- 1 tbsp olive oil
Coconut Sauce
- 3 cup coconut milk
- ¼ cup cornstarch
- ¾ cup sweet chili sauce
- ⅓ cup honey
- ⅓ cup lime juice
- 2 tbsp soy sauce
- 2 tbsp sriracha
Instructions
INSTRUCTIONS
- Preheat the oven to 400F or gas mark 6.
- In a mixing bowl whisk the coconut sauce ingredients together and set aside.
- Whisk the spice blend ingredients together in a shallow dish. Put the chicken thighs in a bowl or plastic bag and add 1 tablespoon of the olive oil along with the spice blend and toss until the chicken is evenly coated.
- In a Dutch oven, on medium-high, heat the remailing olive oil add the chicken thighs and cook each side for 2-3 minutes for the chicken to brown. If all of the chicken does not fit into the bottom of the pan in one layer cook half of the thighs, set them on a clean plate and cook the other half.
- Remove the remain chicken thighs, reduce the heat to medium, and add the ginger, chopped garlic and chopped green onion. Cook for about 3 minutes then add the chicken back to the Dutch oven.
- Pour the coconut milk mixture over the rest of the chicken thighs. Cover and bake for 25 minutes or until done.
Nutrition
Serving: 1thighCalories: 604kcalCarbohydrates: 33gProtein: 29gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 167mgSodium: 773mgPotassium: 429mgFiber: 1gSugar: 23gVitamin A: 190IUVitamin C: 7mgCalcium: 29mgIron: 2mg
Nutrition Disclaimer*
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