Coconut Milk Chicken Thighs
40
min
Calories
378
Protein
24
Cabs
6
Fat
29
Coconut Milk
50.00 ml
Chicken Thigh
100.00 g
Salt
0.50 tsp
Black Pepper
0.13 tsp
Chili Powder
0.25 tsp
Coconut Oil
2.00 ml
Spinach
30.00 g
Lemon
0.50 piece
Basil
5.00 g
Recipe
Heat coconut oil in a pan.
Season chicken thighs with salt, pepper, and chili powder.
Sear chicken thighs on both sides until golden brown.
Add coconut milk and let it simmer, adding spinach and lime juice.
Simmer until chicken is cooked through and sauce thickens.
Serve hot garnished with fresh basil.