5 from 2 votes
Coconut Cream “Fried” Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Chicken thighs baked in coconut cream to preserve the juiciness of the meat.  Baked in a 450* oven for an hour, making the chicken skin crispy, like it has been fried! 

Course: Main Course
Cuisine: American
Keyword: AIP, Chicken, Coconut, Paleo
Servings: 4 People
Calories: 583 kcal
Author: Emily Boudwin
Ingredients
  • 8 pieces Chicken Thighs bone-in, skin on
  • 33 oz Coconut Cream Aroy-D Pure Coconut Cream, 33.8 Fluid Ounce
  • Salt sprinkle over chicken
  • Pepper sprinkle over chicken, omit if AIP
Instructions
  1. Place chicken thighs, skin up, in a casserole dish. 

  2. Pour coconut cream over chicken until it reaches the skin. Season with salt and pepper.

  3. Bake in a 450* oven for 60 minutes, or until the skin is crispy brown.

  4. Pour drippings into a saucepan and use a stick blender until smooth and fat is integrated into a sauce. Over medium heat thicken with a small amount of arrowroot starch/cornstarch/potato starch. Season with salt and pepper to taste. 

         AIP version: omit rice, pepper, potato starch and cornstarch

  5. Enjoy Your baked chicken thighs and gravy with sushi rice or baked sweet potatoes!

Coconut Cream “Fried” Chicken
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One thought on “Coconut Cream “Fried” Chicken

  • May 15, 2019 at 1:20 AM
    Permalink

    Thank you very much for this one. You have provided an nice article!

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