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Chef Will Coleman’s Coconut Braised Chicken Thighs
Serves: 4
Ingredients
- 2 tablespoons neutral cooking oil (canola oil, vegetable oil, avocado oil, or safflower oil)
- 2 pounds bone-in skin-on chicken thighs
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons unsalted butter
- 3 ounces loosely packed baby spinach (about 4 cups)
- 1 small butternut squash, peeled and seeds removed and chopped into ½-inch pieces (about 2 ½ cups)
- 1 small red onion, thinly sliced (about 1 cup)
- 4 garlic cloves, minced (or 2 teaspoons garlic powder)
- 1 teaspoon crushed red pepper flakes
- 1 (15-ounce) can full-fat coconut milk
- Fresh flat-leaf parsley, for garnish
For serving
Cooked rice, roasted potatoes or mashed potatoes for serving (optional)
Instructions
- Heat the oil in a large skillet over medium heat until hot and shimmering.
- Add the chicken thighs and season with salt and pepper.
- Cook for 5 to 6 minutes per side, until golden brown. Transfer to a plate.
- Melt the butter in the same pan.
- Add the spinach, squash, onions, garlic, and red pepper flakes. Cook, stirring occasionally, until the onions soften, about 10 minutes.
- Season the vegetable mixture with salt and pepper to taste.
- Pour in the coconut milk and stir until well combined.
- Bring the mixture to a simmer and place the chicken thighs on top of the vegetables.
- Cover and reduce the heat to low. Cook for 25 to 30 minutes, or until the chicken is cooked through, and the sauce thickens slightly.
- Serve with rice or potatoes and sprinkle with fresh parsley.
