Coconut-Curry Veggies and Chicken Thighs

Coconut-Curry Veggies and Chicken Thighs

This colorful Coconut-Curry Veggies and Chicken Thighs recipe is sure to brighten up your weeknight supper rotation.

Coconut-Curry Veggies and Chicken Thighs
Makes 6 servings
  • 2 tablespoons peeled grated fresh ginger
  • 3 cloves garlic, chopped
  • 2 tablespoons packed light brown sugar
  • ¼ cup fresh lime juice
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 6 bone-in skin-on chicken thighs
  • 1 pound parsnips, sliced into ½-inch diagonal slices
  • ½ pound carrots, sliced into ½-inch diagonal slices
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked jasmine rice, to serve
  • Garnish: chopped fresh cilantro, lime wedges
  1. In a medium bowl, whisk together ginger, garlic, brown sugar, lime juice, and coconut milk.
  2. In a large bowl, stir together half of coconut milk mixture, 2 tablespoons oil, and ½ teaspoon salt. Add chicken, tossing to completely coat. Refrigerate chicken mixture for at least 2 hours.
  3. In a 10-inch enameled cast-iron skillet, toss together parsnip, carrot, remaining 1 tablespoon oil, and remaining ½ teaspoon salt.
  4. Preheat oven to 400°.
  5. Drain chicken, discarding marinade. Place chicken over vegetables in skillet. Cover with remaining half of coconut milk mixture.
  6. Bake until vegetables are tender and an instant-read thermometer inserted in chicken registers 165°, 45 to 50 minutes, covering with foil for last 15 minutes of cooking. Remove chicken and vegetables with a slotted spoon; set aside and keep warm.
  7. In a small bowl, whisk together cornstarch and 1 tablespoon cold water. Add to same skillet; bring to a boil and cook for 1 minute. Remove from heat and add vegetables. Top with chicken. Serve over rice. Garnish with cilantro and lime wedges, if desired.



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