Coconut Turmeric Baked Chicken Thighs Recipes

Steps:

• Heat oven to 375°F.
• Place chicken pieces, skin sides up, in shallow baking dish sprayed with cooking spray.
• Whisk all remaining ingredients except snow peas and chiles until blended; pour over chicken. Turn to evenly coat both sides of each chicken piece with coconut milk mixture.
• Bake 40 to 45 min. or until chicken is done (165ºF), adding peas and chiles to the baking dish for the last 3 min.

Steps:

• In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
• Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
• Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
• Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
• Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

Steps:

• Preheat oven to 350 degrees.
• Defrost spinach in microwave.
• Spread rice in the bottom of a 9 by 13 inch baking dish.
• Add coconut milk and chicken broth.
• Sprinkle with vinegar, oil, and spices.
• Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
• Use chopsticks to distribute spinach throughout casserole.
• Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
• Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.

Steps:

• Marinade:.
• In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
• Preheat the oven to 400°F.
• Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
• Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
• Line a baking tray with parchment paper.
• Lay the coated chicken thighs, spread out flat.
• Bake for 45 minutes.
• Let rest for 5 minutes before serving.