Time: 1-1.5 hrs
Yield: 8 chicken thighs
8 chicken thighs
2 tbsp olive oil (for pan)
1 can coconut milk
2 scallions cut into 3/4-1 in pieces
3 cloves garlic, thinly sliced
4 tbsp soy sauce
4-5 tbsp olive oil
1 tbsp brown sugar
**If you have a cast iron pan, use that and preheat your oven to 375F before step 1.
Season chicken thighs with cumin, paprika, black pepper (you just want them dusted with seasoning)
Heat 2 tbsp olive oil in pan over medium-high heat (wait until hot, prob 4-5 min - you want the chicken skin to brown properly)
Put chicken thighs skin side down; cook for 7-10 min, until skin side is browned
Flip chicken, cook for 2 min. Pour marinade over chicken. Cook for another 4 min, then pour 1 can of coconut milk into pan (you can use less if you want less liquid). Then flip chicken skin side down again.
If you are using a cast iron pan, put chicken in oven and cook until internal temp is 165F. I usually take mine out when the internal temp is around 160F but know that 165F is recommended. If you are not using cast iron pan, continue cooking chicken until it reaches a safe internal temp.
Take pan off of heat. Flip chicken over, skin side up. Garnish with cilantro and basil.