I don't know why I am so bad at planning my recipes in advance. I am so jealous of all the blogs that post there "This Weeks Menu" posts every Monday. I always plan on planning but it never happens. My dinners are almost always last minute Google searches, I type in the ingredients I have on hand - narrow it down to recipes and then check off ingredients I don't have and find a few recipes that I can modify or that inspire me to create something. The other day I knew I was making chicken thighs but I wanted to do something different, a quick glance in my fridge and I saw I had some leftover coconut milk from my Thai Style Ground Beef recipe. I poured it over my chicken thighs and let it sit while I Googled. I found this recipe for Coconut Milk Chicken from theKitchn and after reading through it (I realized it sounded great and I need to try it one day) and I came up with this recipe for my own Coconut Milk Chicken. Everyone liked it - woo hoo! The carrots, I think were the real winner of this dish, everyone was upset I didn't make more. You may want to add more carrots to yours....enjoy!!!
recipe inspired by theKitchn
1 lb chicken thighs
1/2 can coconut milk
5-6 carrots chopped (big chunks)
salt and pepper
chopped cilantro (or dried)
5 garlic cloves peeled and smashed
1/2 lemon zested and juiced
a few pinches of ground ginger
Preheat oven to 375.
Put chicken in a ziploc and pour coconut milk over it and set aside while you look up a recipe (or while you are prepping other ingredients.)
Place carrots and garlic in a cooking dish. Place chicken on top and pour the milk over it. Season with the salt, pepper, ginger, cilantro and lemon zest. Squeeze the lemon juice over everything.
Place in oven and bake for about 45 minutes. I always lessen the time by 5 minutes or so and broil the chicken at the end to get that delicious golden crispy skin.
Last Year at this time I made Clay Pot Critters
Two years ago at this timeI made Chicken Mole in the Slow Cooker
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