Make Ahead

One-Pot Skinless Chicken Thigh with Kaffir Coconut Cream Crust

September  2, 2016
Photo by KetoInMuhBelly
Author Notes

Versatile dish with the classic flavors of Southeast Asia, a little spicy, sweet, tangy & creamy from the coconut. Can be made into a soup or substitute with seafood. Family recipe with a few modifications. —KetoInMuhBelly

Test Kitchen Notes

This dish is delish, and a snap to prepare. The writer did not specify fresh or dried kaffir leaves. Fresh Direct only had dried so… Guesstimated how many leaves so I used half the jar. Chicken could have used maybe 5 to 10 more minutes cook time. Next time, will try baking instead of cooking on stove top, for half an hour. Again, limited by what Fresh Direct had on that day, I substituted jalapeño for fresno chile, and walnuts for macadamia. Also want to use maybe 1/2 cup more coconut cream. Spicing was just right, nothing to fix! Will be replayed over and over in our kitchen! —MG Francisco

  • Serves 4
Ingredients
  • 2 tablespoons coconut oil
  • 2 pounds skinless boneless chicken thighs
  • 1 yellow onion
  • 2 large shallots
  • 2 cloves garlic
  • 3 to 4 red fresno chiles
  • 6 ripe roma tomatoes
  • 5 macadamia nuts
  • 6 large kaffir lime leaf, julienned
  • 1 cup thick coconut cream
  • 1 teaspoon sugar, optional
  • 2 teaspoons fine sea salt, reserve 1/2 teaspoon aside
In This Recipe
Directions
  1. Season chicken thighs with 1/2 teaspoon sea salt, set aside.
  2. Grind the onions, shallots, garlic, chiles, tomatoes & macadamias in a food processor to a paste.
  3. Heat coconut oil in a broiler-proof pan on medium-high heat.
  4. Add the paste and the remaining 1 1/2 teaspoon salt, and bring to a medium simmer (lower heat if necessary.)
  5. Cook, stirring occasionally, so bottom doesn't stick, till sauce looks thicker and jammy. Stir a little more continuously as sauce gets thicker.
  6. Add the coconut cream & kaffir leaves, stir. Then add the chicken into simmering sauce, keep at a medium simmer. If sauce doesn't cover the meat completely, turn over meat halfway in cooking process, about 5 to 7 minutes depending on the thickness of the cut. Simmer another 5 to 7 minutes till meat is cooked through.
  7. Chicken can be made ahead of time up to this point. When ready to serve, spoon a layer of sauce on top of the thighs. Sprinkle with sugar (optional) and broil on high heat or use a torch to brulee. Serve with rice or toasted bread.
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