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RECIPE: Coconut chicken thighs with tomatoes and chilies

Marley Spoon sends tasty recipes and fresh ingredients straight to your door, making it easy to cook a delicious meal at home. Get this dish delivered; visit us at marleyspoon.com

Have you tried cooking with coconut oil? It’s a healthy vegan fat that performs beautifully at high heat (read: it won’t scorch and and start to taste funny while you’re getting that beautifulbrown chicken skin). Combined with ginger, garlic, and tomatoes, coconut oil creates a silky braising liquid for the chicken. Finishing the dish in the oven ensures the chicken skin stays crisp while the meat cooks up tender and juicy. Cook, relax and enjoy!

Cooking time: 35 minutes

Attributes: poultry, gluten-free, lactose-free, spicy (hot)

Calories: 690kcal/person

Allergens: tree nuts

What we send:

½ cup basmati rice (4 oz)

1 small onion (5 oz)

2 oz ginger

4 cloves garlic (0.8 oz)

12 oz tomatoes

1 Tbsp coconut oil (0.5 oz)

4 bone in skin on chicken thighs (24 oz)

½ tsp dried red pepper flake (0.035 oz)

fresh cilantro (0.5 oz)

What you need:

Ingredients

coarse salt

freshly ground pepper

Equipment

small saucepan

large oven-proof skillet

Recipe steps:

1.

Cook rice

In a small saucepan, bring 1 cup water, rice and 1/2 teaspoon salt to a boil. Reduce to a simmer

and cook covered, until rice is tender and water is absorbed, 15 minutes.

2.

Prep vegetables

Preheat oven to 425°F. Peel and finely chop onion, ginger and garlic. Roughly chop tomatoes.

3.

Cook chicken

Heat coconut oil in a large oven-proof skillet over medium-high. Season chicken with salt and

pepper. Starting skin-side down, cook chicken until golden brown on both sides, about 12

minutes. Transfer chicken to a plate.

4.

Build sauce

Add onion, ginger, garlic, and half to all of the crushed red pepper flakes (depending on your

heat preference). Season with salt and pepper and cook, stirring often, until vegetables are

softened, about 3 minutes. Add tomatoes and ⅓ cup water and bring to a simmer, stirring

occasionally. Season with salt and pepper.

5.

Finish chicken

Return chicken to skillet, skin-side up, and transfer to oven. Cook until chicken registers 165° on

an instant read thermometer, about 12 minutes.

6.

Serve

Divide rice between plates and spoon chicken and tomatoes over top. Top with cilantro leaves.

Enjoy!

Suggested Sips: a light beer like a pale ale.

For more delicious recipes, visitmarleyspoon.com

 

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