CREAMY ALMOND BUTTER COCONUT SAUCE WITH GRILLED CHICKEN

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5 from 1 vote

CREAMY ALMOND BUTTER COCONUT SAUCE WITH GRILLED CHICKEN

This sauce is bursting with flavors! Combined with the juicy thighs...Oh! so good.

Prep Time20

Cook Time38

Total Time58

Course: Dinner

Cuisine: international

Diet: Gluten Free

Servings: -8 people

Calories: 712.3kcal

Author: Maureen Celestine

Ingredients

FOR THE CHICKEN MARINATE

8 chicken thighs
3 tablespoons olive oil
½ teaspoon cayenne
salt and black pepper to taste
½ teaspoon paprika
1 teaspoon tomato paste
3 tablespoons fresh lemon juice plus zest of one lemon
1 teaspoon minced garlic
1 teaspoon herb de Provence (optional)

FOR THE SAUCE

2 teaspoons coconut oil (any oil will do)
4 medium sweet peppers, sliced thinly
1 large green pepper, sliced thinly
2 cups coconut milk (from canned coconut, like Thai Kitchen)
¼ cup chicken stock or water (optional)
1 small yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon freshly grated ginger
2-3 tablespoons almond butter, packed
2 tablespoons tomato paste
½ teaspoon cumin
½ teaspoon cayenne
salt and black pepper to taste

Instructions

Rinse and completely pat dry the chicken thighs with paper towel. Add salt and rub all over chicken
In a small bowl, mix all the ingredients for the marinade until well combined. Pour the marinade over chicken, using your hands, rub the mix all over the chicken until well covered. Place in a zip-lock bag or cover in a bowl and refrigerate for 2 hours or overnight.
Preheat oven 425°F
Heat a large oven-safe skillet or cast iron pan over high heat. Drizzle about 2 tablespoons of olive oil or butter over the pan. Once the pan is heated up, add the thighs, skin side down, one at a time. Reduce heat to medium-high after a minute. Let cook untouched for 6 minutes or until skin is golden brown.
Flip the thigh so the skin side is up and place in the oven. Cook for 20-25 minutes or until a thermometer registers 165-170°F. Remove the thighs from the pan and set them aside. Do not discard the fat rendered.
Meanwhile, heat the same cast iron pan with the fat and the coconut oil over medium heat. Add the onion and fry for about a minute or until translucent. Add the garlic, ginger, and tomato paste. Stir to combine. Allow cooking for 2-3 minutes while scraping the bottom of the pan frequently to avoid burning.
Add the peppers and cook for 2 minutes.
Add the coconut milk, and reduce the heat to medium-low. Add the remaining ingredients (except water/stock) for the sauce and stir.
Place the chicken in the pan one after the other to avoid splatter. Cover loosely and allow to cook for 7 minutes or until the sauce thickens. If the sauce is too thick for your liking, thin it out with chicken stock or water.
Adjust taste and remove from heat. Serve with rice, potato, zoodles e.t.c

Notes

** PS: If you don't have an oven-safe pan, use a regular pan, then transfer to a baking pan. Secondly, you can use chicken chunks or any other protein of choice.

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