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!
- 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
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Place chicken thighs, skin up, in a casserole dish.
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Pour coconut cream over chicken until it reaches the skin. Season with salt and pepper.
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Bake in a 450* oven for 60 minutes, or until the skin is crispy brown.
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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
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Enjoy Your baked chicken thighs and gravy with sushi rice or baked sweet potatoes!
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