Cooked - One Pan Coconut Lime Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One Pan Coconut Lime Chicken

4.0

8 chicken thighs (, skinless and boneless)

2 tsp sea salt flakes

1 tsp ground pepper

1 tbsp flour ((can use fluten-free flour))

1 tsp sweet paprika ((optional))

1 tbsp coconut oil

1 tbsp light olive oil or rapeseed oil

2 tbsp lime juice

3 garlic cloves (, minced)

1 tbsp minced ginger

1 green jalapeno (, finely diced)

2 shallots (, finely diced)

1 tbsp tomato paste ((purée))

1 tsp Sriracha (, or more to taste)

2 tbsp light soy sauce

400 g (14oz) cococnut milk (, full-fat)

3 tbsp coconut cream ((optional))

1 lime (zest only)

2 tbsp salted peanuts (, roughly chopped)

5 spring onions (, finely diced)

Red pepper flakes

Fresh coriander ((cilantro), chopped)

Lime wedges

Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika and lightly dust with a little flour on both sides.
Heat the coconut oil / oil in a large pan and sear the chicken over medium high heat for a few minutes per side until golden. Transfer the chicken to a plate.
Add the lime juice to the hot pan and use a wooden spoon to scrape and browned bits stuck to the bottom loose (that's where the tasty is!).
Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.
Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10-15 minutes or until the chicken is cooked through.
Garnish the dish with finely chopped spring onions, peanuts and coriander leaves plus some chopped chili or red pepper flakes for a bit of spice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 51 weeks ago

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