One Pan Coconut Lime Chicken
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
651 kcal
-
Course
Main Course
-
Cuisine
Asian
One Pan Coconut Lime Chicken
Report
This creamy, zesty and delicious one pan Coconut Lime Chicken cooks in just 30 minutes! Skinless and boneless chicken thighs are first pan seared then braised in coconut milk until tender and packed with flavor.
Share:
Ingredients
For the chicken
- 8 chicken thighs , skinless and boneless
- 2 tsp sea salt flakes
- 1 tsp ground pepper
- 1 tbsp flour (can use fluten-free flour)
- 1 tsp sweet paprika (optional)
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
- 2 tbsp lime juice
- 3 garlic cloves , minced
- 1 tbsp minced ginger
- 1 green jalapeno , finely diced
- 2 shallots , finely diced
- 1 tbsp tomato paste (purée)
- 1 tsp Sriracha , or more to taste
- 2 tbsp light soy sauce
- 400 g (14oz) cococnut milk , full-fat
- 3 tbsp coconut cream (optional)
- 1 lime zest only
To serve
- 2 tbsp salted peanuts , roughly chopped
- 5 spring onions , finely diced
- red pepper flakes
- fresh coriander (cilantro), chopped
- Lime wedges
Add to Shopping List
Instructions
- Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika and lightly dust with a little flour on both sides.
- Heat the coconut oil / oil in a large pan and sear the chicken over medium high heat for a few minutes per side until golden. Transfer the chicken to a plate.
- Add the lime juice to the hot pan and use a wooden spoon to scrape and browned bits stuck to the bottom loose (that's where the tasty is!).
- Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.
- Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10-15 minutes or until the chicken is cooked through.
- Garnish the dish with finely chopped spring onions, peanuts and coriander leaves plus some chopped chili or red pepper flakes for a bit of spice.
Equipments used:
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
8g
(3%)
Protein
40g
(80%)
Fat
51g
(78%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
10g
Monounsaturated Fat
19g
Trans Fat
0.2g
Cholesterol
221mg
(74%)
Sodium
1930mg
(80%)
Potassium
687mg
(20%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
642IU
(13%)
Vitamin C
8mg
(9%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 8g | 3% |
| Protein | 40g | 80% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 1930mg | 80% |
| Potassium | 687mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
