Thai Coconut Chicken Thighs with Side Salad

Contrary to popular belief, cooking dinner doesn’t have to be a whole ordeal – this recipe only takes 30 minutes to whip up. It was inspired by my need to use up to ingredients I found in the fridge. That’s often how most of my recipes come to be, since I never want to waste food if I can avoid it.

There’s something so satisfying about using high quality ingredients and highlighting their unique flavors with simple recipes.

Servings: 2

Ingredients:
Chicken:
6 boneless, skinless chicken thighs
1/2 can full fat coconut milk
5 cloves garlic, minced
1/2 tsp each of cumin, turmeric, smoked paprika
2 tbsp avocado or olive oil
Red pepper flakes and sea salt, to taste
2 tbsp peanuts, roughly chopped

Salad:
1/2 cup mixed greens
1 small Persian cucumber, chopped
1/2 small red pepper, chopped
1 tbsp red wine vinegar
1 tbsp olive oil
Salt and pepper, to taste

Chicken Recipe:
1. Prepare marinade in a large bowl with coconut milk, garlic, cumin, turmeric, smoked paprika, red pepper flakes, and sea salt.

2. Marinate chicken thighs in mixture for at least 30 mins at room temperature.

3. Heat cast iron griddle or regular nonstick skillet on medium-high heat. Add 2 tbsp of oil.

4. Cook chicken for 15 minutes, flipping occasionally.

5. Rough chop 2 tbsp of peanuts and heat on skillet for 1 minute. Top chicken with warm peanuts.

6. Serve and enjoy!

Side Salad Recipe:
1. Mix together mixed greens, cucumber, and red pepper.

2. Toss with olive oil, red wine vinegar, salt, and pepper.