Coconut Creamed Spinach With Crispy Chicken Thighs Recipe
This Coconut Creamed Spinach with Chicken Thighs recipe offers a rich and creamy twist on a classic comfort dish, combining crispy, golden chicken thighs with a luscious coconut milk-based creamed spinach infused with garlic, shallots, and a hint of nutmeg. Topped with toasted coconut flakes, it delivers a tropical flair that is satisfying and flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American with Tropical Influence
- Diet: Low Lactose
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
Creamed 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
Topping
- ½ cup unsweetened coconut flakes
Instructions
- Prepare the chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and black pepper on all sides to enhance flavor and promote crispy skin.
- Sear the chicken: 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 the skin is golden and crispy, about 10 to 12 minutes. Flip the thighs and cook for an additional 3 minutes on the other side. Transfer the chicken to a baking sheet while reserving the fat in the skillet.
- Sauté aromatics and make the roux: If the skillet is dry, add 1-2 tablespoons of oil. Stir in finely chopped shallot and sliced garlic, cooking until translucent, approximately 2 minutes, adjusting the heat to prevent browning. Add the flour and toast for about 2 minutes until golden, stirring frequently.
- Add liquids and seasonings: Gradually whisk in the coconut milk to avoid lumps, then add 1 cup of water, nutmeg, and a pinch of salt. Bring this mixture to a gentle simmer.
- Incorporate spinach and chicken: Stir in the thawed, squeezed dry spinach, and season to taste with salt and pepper. Return the chicken thighs with skin-side up along with any juices to the skillet. Simmer over medium heat until the spinach is tender, the chicken is fully cooked, and the sauce thickens, about 15 minutes.
- Broil for crispiness and toast topping: Preheat the broiler. Adjust the chicken thighs so their tops are exposed above the sauce. Broil for 3 minutes to crisp the skin. Sprinkle the coconut flakes on top and broil attentively for about 1 more minute until golden and toasted, watching carefully to prevent burning.
Notes
- Patting the chicken dry before seasoning helps achieve a crispier skin.
- Ensure the frozen spinach is well squeezed to remove excess moisture for a creamier sauce.
- Watch the coconut flakes closely under the broiler as they can burn quickly.
- You can substitute olive oil for coconut oil depending on flavor preference.
- Using a cast-iron skillet helps achieve better searing and even cooking.
Keywords: Coconut creamed spinach, chicken thighs recipe, creamy spinach side dish, coconut milk sauce, easy stovetop chicken recipe, tropical chicken dinner
