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Coconut Cream "Fried" Chicken

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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!