Cinnamon Coconut Milk Chicken

Cuisine Caribbean

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 575

4 chicken thighs skinless and bone-in
Kosher salt
Black pepper freshly ground
3/8 teaspoon cinnamon freshly ground & divided
3 tablespoons oil use a neutral oil that can handle high heat like canola or grapeseed
1 medium white onion chopped
2 garlic cloves minced
2 cloves remove before serving (you can wrap them in cheesecloth to make them easier to find)
1/8 teaspoon mustard powder
1 teaspoon Spanish paprika
2 tablespoons flat-leaf parsley finely chopped
2 tablespoons cilantro finely chopped
13.5 oz. can of coconut milk not cream of coconut milk

Pat the chicken thighs dry and bring them up to room temperature.
Meanwhile, combine the salt, ground pepper, and 1/4 of a teaspoon of the ground cinnamon in a small bowl.
Toss the chicken thighs with the cinnamon mixture, and let the seasoned chicken rest for a few minutes.
Pour the oil into a rondeau or a large pan and heat over high heat.
Once the oil is shimmering, carefully place the chicken thighs in the pan and watch out because the oil may splatter.
Cook long enough to brown the chicken thighs on both sides, about 3 minutes on each side.
Remove chicken. Drain the excess fat from the pan, but don't wipe it out. You want to keep all those flavorful brown bits for the sauce.
Add the onions and garlic to the hot pan and cook for a minute or two to color slightly.
Pour in the coconut milk, and mix in the cloves, mustard powder, paprika, and the rest of the cinnamon.
Bring to a boil and reduce to a simmer.
Add chicken back to pan. Stir in the parsley and cilantro.
Cover and simmer for about 30 minutes. You may need to adjust the heat to prevent the liquid from boiling or add a little water if the pan is drying out.
Optionally, save the sauce the chicken cooked in to drizzle on top of the chicken once you are ready to eat it.