Ingredients
2tbspunsalted butter
5chicken thighs
1cupchicken stock
½cupcoconut cream
1tspginger paste
inchred pepper flakes
3tbsplime juice,fresh squeezed
Preparation
Preheat oven to 425 degrees F.
In an oven proof skillet, on medium-high heat, melt the butter.
When the butter is hot, sear the chicken, skin side down, by cooking until brown and crispy.
Flip chicken, and cook 1 to 2 minutes on the other side.
Then remove chicken from pan, and set aside for a minute. Add the chicken stock, coconut cream, ginger paste, red pepper flakes, and lime juice to the butter drippings still in the pot. Whisk together until smooth and creamy.
Bring to a boil, then add chicken back into the pan, and put the whole pan in the preheated oven and cook for approximately 20 to 25 minutes until internal temperature reaches 165 degrees F.
If you want to crisp up the skin of the chicken a little more, turn oven to broil, and broil 1 to 2 minutes until golden brown.
Remove from oven and serve.
