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
Scale
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
