I like making a big quantity of healthy food. This allows for easy leftovers during the week or I can freeze food portions for a later time. This weekend I made a big pan of coconut curry chicken thighs with peppers and mushrooms.
8 chicken thighs
1 each red, yellow and orange bell peppers deseeded, deveined and sliced lengthways
16 ounces sliced mushrooms
1 can (13.5 ounces) of full-fat coconut milk
1 tablespoon of coconut oil made for medium-high heat (or butter)
1 cup chicken stock
2 tablespoons curry powder
½ teaspoon paprika
½ teaspoon coriander
1 teaspoon oregano
½ teaspoon salt
2 teaspoons minced garlic
Preheat the oven to 375 degrees. Using the coconut oil or butter, grease the bottom and sides of a 10.5 x 14.75 x 2.25 inch glass baking pan. In a medium bowl, combine all other ingredients, except the chicken stock, and whisk together to evenly distribute the spices. Add the chicken stock and lightly whisk again.
Put the sliced mushrooms on the bottom of the pan. Lay the cleaned chicken thighs on top of the mushroom bed. Distribute the peppers around and between the thighs.
Cover the pan with aluminum foil and bake on the middle oven rack for 45 to 60 minutes or until the flesh of the thighs are at 165 degrees Fahrenheit. Remove the foil, move the oven rack up one slot and broil for 5 to 10 minutes until the chicken skin is brown and crispy. (Keep an eye on the pan during the broiling process so you don’t burn the chicken.)
Remove from the oven and let it rest for about 10 minutes before serving. I plated my chicken with fried cauliflower rice. (Recipe to follow.)
I do like a lot of broth with this recipe. If you don’t want as much broth, you can eliminate the 1 cup of chicken stock. The vegetables do provide some broth, in addition to the coconut milk.
Recipe – Gale Bernhardt