Coconut Cream Chicken Thighs with Fusilli Pasta

Name: Coconut Cream Chicken Thighs with Fusilli Pasta
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 2
Ingredients: 2 chicken thighs; 4 oz fusilli pasta; 1/2 cup dried shredded coconut; 1/2 cup hot water; 1 cup reserved pasta water; 1 tbsp sriracha sauce; 1 tbsp sweet soy sauce; 1 tbsp candlenuts; 1 tbsp peanuts; 1 tbsp granulated garlic; 1 tsp flaked sea salt; 2 tbsp chopped cilantro or parsley

Servings2 Portions

Prep Time15 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

chicken thighs
2
fusilli pasta
4 oz
dried shredded coconut
0.5 cup
hot water
0.5 cup
reserved pasta water
1 cup
sriracha sauce
1 tbsp
sweet soy sauce
1 tbsp
candlenuts
1 tbsp
peanuts
1 tbsp
granulated garlic
1 tbsp
flaked sea salt
1 tsp
chopped cilantro or parsley
2 tbsp

Step-by-Step Instructions

Place the fusilli in a large oven-safe skillet and add enough water to cover it by about 1 inch. Bring to a boil, then turn off the heat and let the pasta soften while you prepare the sauce. Reserve the pasta and its cooking water.

Preheat the oven to 350°F. Put the dried shredded coconut in a heatproof measuring cup, pour the hot water over it, and let it steep for 10 minutes. Press or stir well to release the coconut flavor, then mix in the crushed candlenuts, peanuts, sriracha, sweet soy sauce, granulated garlic, and sea salt.

Arrange the chicken thighs in a baking dish or oven-safe skillet. Pour the coconut mixture over the chicken, then add enough reserved pasta water to mostly submerge the thighs. Bake for about 1 hour, or until the chicken is tender and reaches 165°F in the thickest part.