8 chicken thighs, with bone and skin.

Juice of 1 lime

2 tablespoon green seasoning

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon cumin powder

1 cup of white wine (any type)

6 big cloves of garlic

1 sprig of fresh rosemary

3 sprigs of fresh thyme

2 pimento peppers (optional)

1/2 cup coconut milk

1 cup of chicken stock

3 tablespoons cooking oil

1/2 tablespoon unsalted butter

1 tablespoon flour

1/2 teaspoon sugar (optional)


Clean and trim the fat and excess skin off of the chicken thighs. Squeeze the juice of the lime over the chicken and rinse with cold running water. Drain.

Season your chicken pieces with green seasoning, salt, black pepper, coriander, cumin and chili powder. Mix thoroughly, being careful the skin does not come off the thighs. Cover and set into the fridge to marinate for 4 to 24 hours. I marinated mine overnight as I was not cooking it until the next day.

When ready to cook, heat the oven to 400 degrees. Heat a wide skillet that can also go into the oven on medium to high heat on the stove top.

Add the oil to the skillet. After it has heated through add your thighs to the skillet skin side down first, do not crowd. We do not want the chicken cooked through, we just need to get a nice brown sear on both sides of the thighs.

Once all the thighs have been browned on both sides remove from skillet and set aside. Turn the heat down on the stove to medium. Remove all but 1 tablespoon of the oil from the skillet. Add the garlic cloves to the pan and let this fry and brown/caramelize for 4-5 minutes.

While the garlic is cooking, in a small bowl add the flour and the butter, using your fingers, combine and rub it in together. Set aside until you are ready for it.

To the skillet, add the wine. Using your spoon, gently scrape up the bits and pieces left behind from the chicken. Once the once has reduced by half (it will start to smell great) add the chicken stock, the rosemary, thyme and pimentos. Let this simmer for a few minutes.

Once the stock has reduced again by half, add in the coconut milk. Stir. Now you are going to add your chicken thighs back into the skillet. Nestle the thighs, skin side up! Try not to get the sauce on the skin. This is so that it will remain crispy.

Place the skillet into the oven for 45 minutes, uncovered. (if you are using thighs without bone only cook for 35 minutes). Once the chicken has cooked, remove from the oven. Remove the thighs from the skillet. Place the skillet back on the stove top under low heat, to the remaining sauce in the pan, whisk in your flour and butter mixture. This will thicken your sauce. If there is little sauce left in the skillet just add some more chicken stock.

Once the flour mixture has cooked in for about 4 minutes, and the sauce just starts to think up, remove from heat. Plate your thighs and spoon the sauce over the thighs. Now take a big bite!










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