Smoky Coconut Milk Braised Chicken, full of flavor surprises from coconut milk, to smoky paprika, sun-dried tomatoes, and a surprise ingredient that will take you over the top! You will fall in love with the rich flavors of this dish!
Believe it or not this dish was part of our anniversary dinner Tuesday night. Mike and I just celebrated our 9th wedding anniversary, which is crazy. How have I been married almost ten years!
I can still remember our wedding day like it was yesterday. Standing outside the door with my dad, waiting to walk down the aisle and up to Mike. I just looked at my dad, squeezed his arm and said, “I’m so nervous.” He looked at me tenderly and more calm than I’d ever seen him and said, “You look beautiful sweetpea… let’s go get him.” He smiled and the doors opened. The whole night was a blur, it went by so fast. Before we new it my mom surprised us with fireworks over the lake and then we were off… as husband and wife.
I haven’t looked back since. The memories I’ve made with Mike will forever be written on my heart. Yes, we have gone through hard times, just like any marriage but I am a firm believer that out of heartache comes growth and an even deeper love for each other and God’s grace as we walk through this crazy thing called life.
Any who, since our anniversary fell in the middle of the week this year we decided to have dinner at the house with Cason and then go out for dinner on the weekend! I have been drooling over the cover photo of the most recent Food & Wine Magazine for about a week now. So today’s recipe is an ode to the gorgeous Braised Chicken that was on the front cover!
Making this Smokey Coconut Milk Braised Chicken ran me through a gamete of emotions. I was excited because I couldn’t wait to try it. Nervous because I had no idea what I was going to add to this dish, how to make it, and then the skin didn’t crisp up like I wanted. But as soon as I added the coconut milk the aroma coming from the pan was intoxicating and soothing from the rich smoky flavors it gave off.
This recipe really is the ultimate savory dish. After the chicken reached it’s cooking temp I couldn’t wait to give it a try, after all the smells had been permeating the house for the last 20 minutes!
It was the moment of truth. I plated little man’s plate, Mike’s, and then myself. We sat down, prayed and took our first bite. Cason just devoured it, he didn’t say anything, which if you’re around my little chatter box now you know is an accomplishment! Mike took a couple more bites before speaking. But when he finally did he said, “This is the perfect dish for our anniversary. It really tastes like something you would order at a restaurant, it’s that good. I love it babe.”
I couldn’t be happier with how it turned out. There is a smoky flavor from the paprika, rich depth from the cinnamon (yes cinnamon), tartness from the sun dried tomatoes, and then an unexpected creamy sweet flavor from the coconut milk. After a while the flavors just become one and it is absolutely amazing! I cannot WAIT to hear what you think of this dish. It is a pop of flavor in your mouth and definitely leaves you wanting more of that incredible sauce! Bon Appetite my friends! Happy weekend!
- 2 tablespoons olive oil
- 2 lbs. chicken thighs (optional – remove skin)
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/2 cup shallots
- 3 garlic cloves, minced
- 2 tablespoons marsala cooking wine
- 1 1/2 teaspoons chopped fresh thyme
- 1 tablespoon thinly sliced fresh basil
- 9 sun dried tomatoes, thinly sliced
- 1 cup coconut cream (coconut milk from a can)
- Heat large skillet to medium high heat.
- Add olive oil and shallots, saute until slightly caramelize. Approximately 3-4 minutes.
- In the meantime, add smoked paprika, cinnamon, sea salt, and ground pepper to a small bowl. Mix. Set aside.
- Pat dry chicken. Rub seasoning on skin side of chicken thighs. Set aside.
- Add garlic to the pan, saute for 30 seconds. Add in marsala cooking wine, fresh thyme, and basil. Cook down liquid for 1 minute, stirring the whole time.
- Add in chicken thighs, skin side down. (do not touch)
- Cook for 3-5 minutes, until you get some nice browning on the skin. Flip chicken, cook for 2-3 minutes.
- Add coconut milk, scrap all the brown bites off the pan. Add in sun dried tomatoes.
- Cover and cook chicken for 15-20 minutes until internal chicken temperature reaches 180 degrees.
- Serving Size: 1 chicken thigh + sauce
- Calories: 369
- Sugar: 4 g
- Sodium: 604 mg
- Fat: 20 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 140 mg
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!