Coconut Creamed Spinach with Crispy Chicken Thighs Recipe
Introduction
This Coconut Creamed Spinach with Chicken Thighs recipe combines tender, crispy chicken with a rich and creamy coconut sauce infused with spinach. It’s a comforting dish that offers a tropical twist on a classic favorite, perfect for weeknight dinners or casual gatherings.
Ingredients
- 4 to 6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
- Salt and black pepper
- Coconut oil or olive oil, as needed
- 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
Instructions
- Step 1: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on all sides.
- Step 2: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs skin-side down in an even layer and cook until golden and crispy, about 10 to 12 minutes. Flip and cook for another 3 minutes. Transfer the chicken to a baking sheet, leaving the fat in the pan.
- Step 3: If the skillet looks dry, add 1 to 2 tablespoons of coconut or olive oil. Add the shallot and garlic and cook until translucent, about 2 minutes, lowering the heat if they start to brown too fast.
- Step 4: Stir in the flour and cook, stirring frequently, until golden, about 2 minutes. Gradually whisk in the coconut milk and 1 cup of water to avoid lumps. Add nutmeg and a large pinch of salt, then bring to a simmer.
- Step 5: Stir in the squeezed spinach and season with salt and pepper. Return the chicken thighs along with their juices to the skillet, skin-side up. Simmer over medium heat until the spinach is tender, the chicken is cooked through, and the sauce thickens, about 15 minutes.
- Step 6: Preheat the broiler. Adjust the chicken so the skin is uncovered by the sauce. Broil for 3 minutes until the skin has crispy spots on the edges.
- Step 7: Sprinkle the coconut flakes on top and broil carefully for about 1 more minute until golden and toasted. Watch closely to prevent burning.
Tips & Variations
- Use bone-in, skin-on thighs for best flavor and crispy skin.
- Fresh spinach can be used if preferred, just reduce cooking time and ensure it’s well drained before adding.
- For extra richness, stir in a tablespoon of butter into the sauce before adding the spinach.
- Serve over rice or quinoa to soak up the creamy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to warm evenly. The sauce may thicken upon cooling; add a splash of water or coconut milk when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster and can dry out more easily. Reduce cooking time accordingly and monitor closely to keep them tender and juicy.
Is this recipe dairy-free?
Yes, the use of coconut milk and coconut oil makes this recipe dairy-free and suitable for those avoiding dairy products.
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Coconut Creamed Spinach with Crispy Chicken Thighs Recipe
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Diet: Gluten Free
Description
This Coconut Creamed Spinach With Chicken Thighs recipe showcases tender, crispy-skinned chicken thighs served in a rich and creamy coconut milk sauce infused with garlic, shallot, and nutmeg. The addition of spinach and toasted coconut flakes adds vibrant color, texture, and tropical flavor to this comforting, savory dish cooked entirely on the stovetop with a finishing broil for extra crispiness.
Ingredients
Chicken
- 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
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
Instructions
- Prepare the chicken: Pat the chicken thighs dry on all sides using paper towels. Season generously with salt and black pepper to ensure flavor and promote crisp skin during cooking.
- Sear the chicken: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange chicken thighs skin-side down in an even layer. Cook undisturbed for 10 to 12 minutes until the skin is golden and crispy, then flip and cook for an additional 3 minutes. Transfer the chicken to a baking sheet, leaving the rendered fat in the skillet.
- Sauté aromatics and make sauce: If the skillet looks dry, add 1 or 2 tablespoons of coconut or olive oil. Add the finely chopped shallot and sliced garlic, cooking over medium-low heat until translucent, about 2 minutes, stirring to prevent burning. Stir in the flour and cook, stirring frequently, until golden and fragrant, about 2 minutes. Gradually whisk in the coconut milk to avoid lumps, then add 1 cup of water, nutmeg, and a pinch of salt. Bring the sauce to a simmer.
- Add spinach and chicken: Stir the drained spinach into the simmering sauce. Season the mixture again with salt and pepper to taste. Add the seared chicken thighs skin-side up back into the skillet along with any juices from the baking sheet. Simmer gently over medium heat for about 15 minutes until the chicken is cooked through, spinach is tender, and the sauce has thickened.
- Broil for crispiness and garnish: Preheat the broiler. Adjust the chicken so the skin is exposed and not covered by sauce. Broil for 3 minutes to crisp the skin further. Sprinkle the coconut flakes evenly on top of the chicken and broil for an additional 1 minute, watching closely to prevent burning, until the coconut is golden.
Notes
- Be sure to squeeze excess water out of the thawed spinach to avoid a watery sauce.
- Use a cast-iron skillet or heavy-bottomed pan to achieve the best sear on the chicken skin.
- Adjust salt gradually after adding spinach since frozen spinach can sometimes carry residual saltiness.
- Watch the coconut flakes closely under the broiler to prevent burning; they toast very quickly.
- Serve this dish immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion (Tropical/Western)
Keywords: chicken thighs, creamed spinach, coconut milk, coconut flakes, nutmeg, garlic, shallot, stovetop cooking, gluten free, tropical flavor
