Coconut Baked Chicken Thighs Food

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CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD



Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

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

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

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.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

COCONUT BAKED CHICKEN THIGHS



Coconut Baked Chicken Thighs image

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

2 lbs boneless skinless chicken thighs
1/4 cup coconut oil
1/4 cup olive oil
1 lemon
1 tablespoon soy sauce
2 garlic cloves, minced
1/4 teaspoon black pepper
2 scallions, chopped
1 cup coconut flour
herbs or spices
1/2 cup grated parmesan cheese

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 & TURMERIC BAKED CHICKEN THIGHS



Coconut & turmeric baked chicken thighs image

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

6-8 chicken thighs, skin on, about 130g with bone in
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
thumb-sized piece of ginger, grated
200ml coconut milk
1 onion, finely sliced
250g spring greens or spinach, roughly chopped
1 tsp maple syrup or honey
400g cooked rice, to serve

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

COCONUT BAKED CHICKEN THIGHS



Coconut Baked Chicken Thighs image

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

3/4 cup long grain white rice
13 1/2 ounces coconut milk
1 cup chicken broth
4 boneless skinless chicken thighs
8 ounces frozen spinach
1 tablespoon ume plum vinegar (see note)
1 teaspoon toasted sesame oil
1/2 teaspoon cumin
1/4 teaspoon cayenne

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-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN



One-Pan Chicken Thighs With Coconut Creamed Corn image

If it's possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It's a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)

Provided by Ali Slagle

Categories     dinner, weekday, poultry, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
5 cups fresh or frozen corn kernels (from about 7 ears)
3 scallions, thinly sliced, white and green parts separated
1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
3 garlic cloves, peeled and finely grated or chopped
1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
1 (15-ounce) can full-fat coconut milk
1 lime, cut into wedges

Steps:

  • Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
  • Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
  • Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
  • Serve with a squeeze of lime and reserved scallion greens on top.

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS



Coconut-Braised Chicken Thighs With Turmeric and Peppers image

Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.

Provided by Alexa Weibel

Categories     dinner, curries, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and black pepper
6 bone-in, skin-on thighs or 4 bone-in, skin-on chicken legs (about 2 1/4 pounds total)
4 scallions, thinly sliced
1/4 cup finely chopped fresh lemongrass (cut from the tender centers of 2 stalks)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground turmeric
4 fresh makrut lime leaves (optional)
1 cup chicken stock
1 (14-ounce) can light coconut milk
5 ounces mini sweet peppers (about 7 peppers), trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded and chopped)
Fresh cilantro (small sprigs and chopped leaves) or basil (sliced), for serving
Cooked jasmine rice, rice noodles or fresh ramen noodles, for serving

Steps:

  • In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
  • Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
  • Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
  • Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
  • Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

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Top Asked Questions

How do you cook chicken thighs with coconut milk?
Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk.
How to cook chicken thighs in the oven?
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.
How to cook slow braised chicken thighs in coconut sauce?
Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors! Preheat the oven to 180°C/350°F. 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.
Is coconut creamed corn good for chicken thighs?
If it’s possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen.

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