Coconut Baked Chicken Thighs |
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Prep Time: 8 Minutes Cook Time: 37 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning Ingredients:
3/4 cup long grain white rice |
13 1/2 ounces coconut milk |
1 cup chicken broth |
4 boneless skinless chicken thighs |
8 ounces frozen spinach |
1 tablespoon ume plum vinegar (see note) |
1 teaspoon toasted sesame oil |
1/2 teaspoon cumin |
1/4 teaspoon cayenne |
Directions:
1. Preheat oven to 350 degrees.
2. Defrost spinach in microwave.
3. Spread rice in the bottom of a 9 by 13 inch baking dish.
4. Add coconut milk and chicken broth.
5. Sprinkle with vinegar, oil, and spices.
6. Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
7. Use chopsticks to distribute spinach throughout casserole.
8. 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.
9. 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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