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Coconut Baked Chicken Thighs Recipe

Coconut Baked Chicken Thighs Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	168.16 Kcal (704 kJ)
Calories from fat	148.39 Kcal
		% Daily Value*
Total Fat	16.49g	25%
Sodium	706.56mg	29%
Potassium	343.53mg	7%
Total Carbs	5.46g	2%
Sugars	2.3g	9%
Dietary Fiber	2.45g	10%
Protein	2.83g	6%
Vitamin C	7mg	12%
Vitamin A	0.4mg	13%
Iron	2.2mg	12%
Calcium	63.1mg	6%

Amount Per 100 g
Calories	116.57 Kcal (488 kJ)
Calories from fat	102.87 Kcal
		% Daily Value*
Total Fat	11.43g	25%
Sodium	489.8mg	29%
Potassium	238.14mg	7%
Total Carbs	3.78g	2%
Sugars	1.6g	9%
Dietary Fiber	1.7g	10%
Protein	1.96g	6%
Vitamin C	4.8mg	12%
Vitamin A	0.3mg	13%
Iron	1.5mg	12%
Calcium	43.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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