Chef Will Coleman’s Coconut-Braised Chicken Thighs

Ingredients

• 2 tbsp neutral cooking oil (Canola, vegetable, avocado, or safflower oil)
• 2 lb bone-in, skin-on chicken thighs
• 2 tsp kosher salt (Plus more to taste)
• 1 tsp freshly ground black pepper (Plus more to taste)
• 2 tbsp unsalted butter
• 3 oz baby spinach (Loosely packed; about 4 cups)
• 1 butternut squash (Small; peeled, seeds removed, and chopped into ½-inch pieces (about 2½ cups))
• 1 red onion (Small; thinly sliced (about 1 cup))
• 4 garlic cloves (Minced; or use 2 tsp garlic powder)
• 1 tsp crushed red pepper flakes
• 15 oz full-fat coconut milk (1 can)
• fresh flat-leaf parsley (For garnish)
• cooked rice (Optional, for serving)
• roasted potatoes (Optional, for serving; choose rice, roasted potatoes, or mashed potatoes)
• mashed potatoes (Optional, for serving; choose rice, roasted potatoes, or mashed potatoes)

Steps

1. 1

   Heat the neutral cooking oil in a large skillet over medium heat until hot and shimmering.

2. 2

   Add the chicken thighs to the skillet and season them with the measured salt and pepper.

3. 3

   Cook the chicken for 5–6 minutes per side, until golden brown. Transfer it to a plate.

4. 4

   Melt the butter in the same skillet.

5. 5

   Add the spinach, butternut squash, red onion, garlic, and crushed red pepper flakes to the pan. Cook, stirring occasionally, until the onions soften, about 10 minutes.

6. 6

   Season the vegetable mixture with additional salt and pepper to taste.

7. 7

   Pour in the coconut milk and stir until well combined.

8. 8

   Bring the mixture to a simmer, then place the chicken thighs on top of the vegetables.

9. 9

   Cover the skillet and reduce the heat to low. Cook for 25–30 minutes, or until the chicken is cooked through and the sauce thickens slightly.

10. 10

    Serve with cooked rice, roasted potatoes, or mashed potatoes if desired. Sprinkle with fresh parsley.

Notes

The source gives no specific amount for the optional serving choices or parsley garnish. Garlic powder is offered as an alternative to the garlic cloves; the recipe does not specify an amount beyond 2 teaspoons.

Nutrition per serving

• main
• dinner
• braised
• stovetop
• gluten-free
• dairy-containing