Make Ahead

One-Pot Skinless Chicken Thigh with Kaffir Coconut Cream Crust

September  2, 2016
2 Ratings
Photo by KetoInMuhBelly
  • Serves 4
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

What You'll Need
  • 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
  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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6 Reviews

Marguerite O. September 9, 2016
I made this last night. It was delicious!
KetoInMuhBelly September 9, 2016
Wonderful, am glad the edits helped!
Marguerite O. September 3, 2016
I would appreciate a bit more editing. When/how are the macadamia nuts included? How long is the cooking time for the chicken -- "halfway through". Thanks.
KetoInMuhBelly September 3, 2016
Hope this helps.
KetoInMuhBelly September 3, 2016
Hi LisaD, sorry, see edits, accidentally deleted that section.
LisaD September 3, 2016
Sounds yummy. When does the thick coconut cream get added?