Coconut Creamed Spinach With Chicken Thighs Recipe
This Coconut Creamed Spinach with Chicken Thighs recipe features tender, crispy-skinned chicken thighs simmered in a rich and creamy coconut milk sauce infused with garlic, shallots, and nutmeg. The dish is finished under the broiler with toasted coconut flakes for a delightful crunch and subtle sweetness, combining comforting creamed spinach with exotic tropical flavors for a satisfying one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (American with Tropical influence)
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 (about 1-2 tablespoons)
Spinach Cream Sauce
- 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 cup water
- 1 pound frozen chopped spinach, thawed then squeezed dry
Topping
- ½ cup unsweetened coconut flakes
Instructions
- Prepare and Season Chicken: Pat the bone-in, skin-on chicken thighs dry with paper towels on all sides. Generously season each piece with salt and black pepper to enhance flavor and help achieve crispy skin.
- Brown Chicken: Heat a dry 12-inch cast-iron skillet over medium heat. Arrange the chicken thighs in one even layer with the skin side down. Cook undisturbed for 10 to 12 minutes until the skin is golden and crispy. Flip and cook the other side for 3 minutes. Remove the chicken from the skillet and transfer to a baking sheet, reserving the rendered fat in the pan.
- Sauté Aromatics and Make Sauce: If the skillet is dry, add 1 to 2 tablespoons of coconut or olive oil. Add finely chopped shallot and sliced garlic; cook until translucent and fragrant, about 2 minutes, lowering heat if browning too fast. Stir in the flour and toast it, stirring regularly until golden, about 2 minutes. Slowly whisk in the coconut milk and 1 cup water, preventing lumps. Add nutmeg and a pinch of salt, then bring the mixture to a gentle simmer.
- Add Spinach and Simmer Chicken: Stir in the thawed, squeezed-dry spinach. Season sauce with salt and pepper to taste. Nestle the chicken thighs back into the skillet skin-side up along with any accumulated juices. Simmer gently over medium heat until spinach is tender, chicken is cooked through, and sauce thickens, about 15 minutes.
- Broil for Final Crisp: Preheat the broiler. Adjust chicken pieces so the tops are not submerged in sauce. Place skillet under the broiler and cook for 3 minutes until the chicken skin develops crispy golden spots. Sprinkle the coconut flakes evenly over the chicken and broil carefully for an additional 1 minute, watching closely to avoid burning, until the coconut is golden and toasted.
Notes
- Patting the chicken dry before seasoning helps achieve crispier skin.
- Be attentive while broiling the coconut flakes as they can burn quickly.
- If you don’t have a cast-iron skillet, use any oven-safe skillet that can go under the broiler.
- Thaw and squeeze spinach thoroughly to avoid watery sauce.
- Feel free to use olive oil if coconut oil is unavailable.
- This recipe pairs well with steamed rice or crusty bread to soak up the creamy sauce.
Keywords: chicken thighs, creamed spinach, coconut milk, coconut flakes, nutmeg, skillet dinner, one-pan meal, creamy spinach, crispy chicken, easy dinner
