Roasted Chicken Thighs with Thai Coconut Sauce

It was raining non-stop all weekend and all i wanted to do (and actually did) was veg out on the couch all day in my pj’s and a blanket, watching reality show reruns and the food channel. Rainy weather makes me so tired and lazy. Sure enough, I dragged myself off the couch and mustered up the strength to make this dish and I’m glad I did.

I love Thai food because of its immense flavors and exotic spices and aromas. I often use coconut milk to add an exotic thai and creamy flavor to my chicken dishes–the full fat kind, none of that skimpy reduced fat coconut milk. I also favor thai dishes because you can, most of the time, play with the heat levels, depending on how spicy you want it. This dish is no different. The shiitake mushrooms, basil, and scallions brings the whole dish together.

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Roasted Chicken Thighs with Thai Coconut Sauce

Serves: 4 (2 chicken thighs each)     Time: 40-70 minutes


8 bone-in chicken thigh, cleaned

2 tablespoons of coconut oil or canola oil

8 ounces fresh shiitake mushrooms, stemmed and sliced thin

1/2 cup sliced scallions, plus extra for garnish

1 can unsweetened full fat coconut milk

1/4 cup fresh basil leaves, plus extra for garnish

1 tablespoon lime juice

Crushed red pepper (optional and depending how spicy you want it)

Lime wedges, for garnish

Preheat oven to 425°F. Clean chicken and dry with paper towel. Sprinkle chicken with salt. In an extra-large skillet, heat the oil over medium-high heat. Add as many chicken thighs as you can fit into the skillet, skin down, and fry for 7-8 minutes or until well browned. Remove from skillet and repeat with remaining chicken pieces. Transfer chicken to a baking dish, skin side up and roast in the oven for 25-30 minutes.

In the meantime, use the same skillet and oil to make the sauce. Keep skillet on medium heat and add the shiitake mushrooms, and scallions. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits stuck on the bottom. Add coconut milk, basil, chili pepper (if using), and lime juice. Bring to a boil and reduce heat. Simmer the sauce uncovered for 3-5 minutes or until slightly thickened.

Take chicken out of the oven and spoon sauce over the chicken. The chicken is ready at this point but if you want to add more flavor and have more time, stick the chicken into the oven for another 30 minutes on 350°F. This will intensify the flavors.

Plate the chicken and garnish with lime wedges, scallions, and basil leaves.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!

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