Coconut Creamed Spinach with Crispy Chicken Thighs Recipe
This Coconut Creamed Spinach with Chicken Thighs recipe combines tender, crispy skin-on chicken thighs with a creamy coconut milk and spinach sauce, topped with toasted coconut flakes for an extra layer of flavor and texture. The dish is simmered on the stovetop and finished under the broiler for perfectly crispy skin and golden coconut topping, making for a comforting yet exotic meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian/Western)
- Diet: Gluten Free
Ingredients
Scale
Chicken and Seasoning
- 4 to 6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
- Salt and black pepper, to taste
- Coconut oil or olive oil, as needed (about 1-3 tablespoons)
Sauce and Spinach
- 1 medium shallot, finely chopped
- 6 garlic cloves, thinly sliced
- ¼ cup all-purpose flour
- 2 (14-ounce) cans coconut milk
- ¼ teaspoon ground or freshly grated nutmeg
- 1 pound frozen chopped spinach, thawed then squeezed dry
- ½ cup unsweetened coconut flakes
- 1 cup water
Instructions
- Prepare the Chicken: Pat the chicken thighs dry on all sides using paper towels, then season generously with salt and black pepper all over for enhanced flavor and crispiness during cooking.
- Sear the Chicken: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs skin-side down in an even layer, cooking without moving for 10 to 12 minutes until the skin turns golden and crispy. Flip the chicken and cook for an additional 3 minutes on the other side. Transfer the chicken to a baking sheet, reserving the rendered fat in the skillet.
- Make the Sauce Base: If the skillet looks dry, add 1 or 2 tablespoons of coconut or olive oil. Add the chopped shallot and sliced garlic, cooking until translucent, about 2 minutes, and reduce heat to medium-low if they begin to brown. Stir in the flour and continue to cook, stirring frequently, until the mixture turns golden, about 2 minutes.
- Add Liquids and Seasonings: Gradually whisk in the coconut milk, ensuring no lumps form, then add 1 cup of water, ground nutmeg, and a big pinch of salt. Bring the mixture to a gentle simmer.
- Incorporate Spinach and Chicken: Stir in the squeezed dry spinach and adjust seasoning with salt and pepper. Return the chicken thighs to the skillet, placing them skin-side up with any juices from the baking sheet, and simmer over medium heat for about 15 minutes until the spinach is tender, the chicken is cooked through, and the sauce has thickened.
- Broil for Crispiness: Meanwhile, preheat the broiler. Adjust the chicken thighs so their tops are exposed above the sauce. Broil for 3 minutes until the skin develops crispy edges. Sprinkle the unsweetened coconut flakes evenly on top, then broil attentively for an additional 1 minute until golden, watching closely to prevent burning.
Notes
- Ensure the chicken skin is very dry before seasoning and searing to achieve maximum crispiness.
- When adding coconut milk, whisk constantly to avoid lumps in the sauce.
- Use a cast-iron skillet for even heat distribution and better searing.
- Freeze leftover coconut flakes for future use or as a garnish for other dishes.
- Adjust broiling times based on your oven’s intensity to avoid burning the coconut flakes.
Keywords: Coconut creamed spinach, chicken thighs recipe, creamy chicken with spinach, coconut milk chicken, easy stovetop chicken dinner, crispy chicken thighs, gluten free dinner
