Coconut And Lime Chicken Thighs Recipe

In many dishes around the world, chicken is the most versatile protein. Its simple flavor mixes well with a wide range of spices, herbs, and other ingredients, making it ideal for mild or flavorful dishes.

2 tablespoons coconut oil, divided 6 skinless and boneless chicken thighs, quartered Salt and pepper, to taste 2 shallots, thinly sliced 1 ½ teaspoons garlic paste 1 ½ teaspoons ginger paste 1 (14-ounce) can coconut milk ½ cup chicken stock 1 pinch chili flakes 2 teaspoons lime zest 1 tablespoon fish sauce 1 tablespoon lime juice 2 tablespoons chopped fresh cilantro, for serving 2 tablespoons toasted desiccated coconut



Put 1 tablespoon coconut oil in a large pan on medium-high. Season chicken thighs with pepper and salt. 

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Place chicken thighs in the pan and brown on both sides, 5-6 minutes. Remove the browned chicken and set aside. 

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Add shallots, garlic, and ginger to the same pan with the remaining 1 tablespoon coconut oil. 

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Sauté 3–4 minutes until fragrant. Mix coconut milk, chicken stock, chili flakes, and lime zest. 

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Pour in some chicken stock, some chili flakes, some lime zest, and some coconut milk. 

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Return the chicken to the pan and cook it until it is fully cooked, which should take about ten minutes. 

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Use fresh cilantro, toasted desiccated coconut, and sliced chili to garnish before serving.

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