Recipe By: Lucy Parissi of Supergolden Bakes

Creamy, bright, and lightly spiced, this one-pan chicken starts with a proper golden sear and finishes in a coconut-lime braise. Peanuts and scallions bring crunch and freshness to every spoonful.

Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

For the chicken
8 boneless, skinless chicken thighs
2 tsp sea salt flakes
1 tsp ground black pepper
1 tbsp all-purpose flour or gluten-free flour
1 tsp sweet paprika, optional
1 tbsp coconut oil
1 tbsp light olive oil or canola oil
2 tbsp fresh lime juice
3 garlic cloves, minced
1 tbsp minced fresh ginger
1 green jalapeño, finely diced
2 shallots, finely diced
1 tbsp tomato paste
1 tsp Sriracha, plus more to taste
2 tbsp light soy sauce
14 oz full-fat coconut milk
3 tbsp coconut cream, optional
Zest of 1 lime

To serve
2 tbsp salted peanuts, roughly chopped
5 scallions, finely sliced
Red pepper flakes, to taste
Fresh cilantro, chopped
Lime wedges

1️⃣ Season the chicken
Trim any excess fat from the chicken thighs and pat them dry. Season both sides with the salt, pepper, and optional paprika, then dust lightly with flour.

2️⃣ Build the golden crust
Heat the coconut oil and olive or canola oil in a large skillet over medium-high heat. Sear the chicken for a few minutes on each side, until golden. Transfer it to a plate.

3️⃣ Deglaze the pan
Add the lime juice to the hot skillet. Scrape the browned bits from the bottom with a wooden spoon; they are the beginning of the sauce, not something to leave behind.

4️⃣ Start the aromatics
Lower the heat. Add the garlic, ginger, and jalapeño, followed by the shallots. Cook for about 2 minutes, stirring, until fragrant and slightly softened.

5️⃣ Season the sauce
Stir in the tomato paste, Sriracha, and soy sauce. Cook briefly so the tomato paste loses its raw edge.

6️⃣ Braise the chicken
Pour in the coconut milk and optional coconut cream, stirring until the sauce is smooth. Return the chicken and any resting juices to the skillet. Add the lime zest and cover.

7️⃣ Simmer until tender
Cook over low heat for 10 to 15 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.

8️⃣ Finish with crunch
Taste the sauce and adjust the Sriracha or lime as needed. Scatter the peanuts, scallions, cilantro, and red pepper flakes over the chicken. Serve with lime wedges and plenty of rice or noodles for the sauce.

The original recipe is mild, with coconut richness balanced by lime rather than heavy heat. For more fire, increase the Sriracha or finish each plate with extra red pepper flakes.

Boneless chicken breasts also work. Butterfly thicker breasts first so they cook evenly, and watch them closely to avoid drying them out.

Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently in a skillet until the sauce is bubbling, adding a splash of water if it has thickened.

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