About 40 minutes
Coconut Crusted Chicken topped with
Coconut Curry Cream
8 boneless, skinless chicken thighs, left whole
¾ c shredded coconut, toasted
1 tin (400ml) coconut cream (or full fat coconut milk)
1 tsp curry powder
2 Drizzles of sesame oil
Dash of soy sauce
Juice of 1 wedge of fresh lemon
1 round tsp corn starch
2 bunches Swiss Chard, chopped
Butter to sauté
1 ½ c jasmine rice
Step by Step Instructions
Toast the shredded coconut in a heavy (dry, no oil) skillet over medium heat, stirring frequently until coconut is toasted. Remove from pan onto a plate and set aside.
Heat oven to 395°and line a baking sheet with baking parchment.
Place chicken thighs into a bowl and drizzle with sesame oil. Use your hands to massage the oil evenly over the chicken. Remove the chicken thighs from the bowl one at a time and press them into the toasted coconut (both sides), then arrange the coated chicken on the baking sheet, sprinkle with salt and pepper, and pop them into the oven for 25 – 30 minutes, until the chicken is cooked through (165°), and the coconut is nice and crispy.
Put the rice on and cook it to package instructions, and get your coconut curry sauce started. Place the coconut curry cream into a heavy, medium sized pot over medium high heat. Whisk in the curry powder, drizzle of sesame oil, dash of soy sauce and a rounded teaspoon of corn starch. Continue whisking until the sauce achieves a soft boil and it begins to thicken. Set the heat to low, squeeze in the juice of one lemon wedge, mix well and let it sit and stay warm until dinner is ready, whisking occasionally.
About 10 minutes before the chicken is set to be done, start the Swiss chard. Melt a bit of butter in a heavy skillet (you can use the same one you toasted the coconut in) over medium heat. When the pan is hot add the Swiss chard along with a sprinkle of salt and pepper. Sauté until the chard wilts, then set the heat to low.
When the chicken are rice are ready place two thighs on each of four plates. Add a serving of rice to each plate along with a serving of Swiss chard. Ladle the coconut curry cream generously over the chicken and rice, then sit down and savor the delicious sweet and savory flavors of the amazing dinner that you have created!
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