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Coconut Ginger Chicken Thighs Over Rice

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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 d 1 hr 15 mins
Servings 5

Ingredients
  

  • 5 Whole Chicken Tighs With Skin On, Bones Removed
  • 1/2 Can Coconut Cream (Whole Fat, Not Lite)
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Fresh Ginger Grated
  • 1 Teaspoon Cumin
  • 1 Tablespoon Garlic chili paste Sambal Oelek
  • 1 Teaspoon Salt

Rice

  • 1 Cup Long Grain Rice
  • 1 1/2 Cups Vegetable or Chicken Broth
  • 1/2 Can Coconut Cream (Whole Fat, Not Lite)
  • 2 Cups Shaved Brussle Sprouts
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt

Garnish

  • 1/2 whole Fresh Lemon
  • 1 Tablespoon Chili Powder
  • 1 Handful Cilantro
  • 1 Pinch Salt

Instructions
 

  • Marinate The Chicken In a covered bowl or ziplock bag, combine the chicken thighs, coconut cream, chili powder, fresh ginger, cumin, chili paste and salt. Place in the refrigerator for 24 hours.
  • Par-Cook The Rice In a cast iron pan, combine the rice, chili, cumin and garlic powder, coconut cream and vegetable broth. Season with salt and bring to a boil. Cook until the rice has absorbed 3/4 of the liquid. Remove from heat and add in the shaved sprouts.
  • Top The Rice With The Raw Marinated Chicken. Place the chicken Thighs evenly over the surface of the pan, skin side up. Squeeze half a lemon over the top of the chicken in the pan. Sprinkle the top of each chicken thigh with chili powder, sprinkle lightly with salt.
  • Bake Place the pan into the oven and bake at 350 degrees, uncovered for 30 minutes, or until the skin is crispy and has an internal temp of 165 degrees.