Oven-Baked Chicken with Toasted Coconut and Kaffir Lime Sauce, Scallion Jasmine Rice, and Ginger-Glazed Carrots

Name: Oven-Baked Chicken with Toasted Coconut and Kaffir Lime Sauce, Scallion Jasmine Rice, and Ginger-Glazed Carrots
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Fusión asiática
Ingredients: 8 pieces (about 2.6 lb) bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp ground coriander; 2 tbsp olive oil; 1 1/4 oz (about 1/2 cup) unsweetened shredded coconut; 1/2 cup shallot; 2 tbsp fresh ginger; 4 cloves garlic; 13.5 fl oz full-fat coconut milk; 3/4 cup chicken broth; 4 leaves kaffir lime leaves; 1 tsp lime zest; 2 tbsp lime juice; 1 tbsp honey; 1 cup jasmine rice; 2 cups water; 1/3 cup scallions; 1 1/2 tbsp butter; 1.1 lb carrots; 1 tbsp soy sauce

An original baked chicken recipe with golden skin, served with a silky toasted coconut and kaffir lime sauce, aromatic scallion jasmine rice, and carrots glazed with fresh ginger. The flavor profile is fragrant, lightly citrusy, and beautifully balanced.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

8 8 pieces (approx. 1.2 kg) bone-in, skin-on chicken thighs (secados with papel of cocina)
8 8 g salt (divided)
3 3 g black pepper (freshly ground)
3 3 g garlic powder
2 2 g ground coriander
30 30 ml olive oil (divided)
35 35 g unsweetened shredded coconut
70 70 g shallot (finely chopped)
30 30 g fresh ginger (pelado and grated, divided)
12 12 g garlic (chopped)
400 400 ml full-fat coconut milk
180 180 ml chicken broth
4 4 leaves kaffir lime leaves (lightly rasgadas)
2 2 g lime zest
30 30 ml lime juice
15 15 ml honey
220 220 g jasmine rice (enjuagado)
475 475 ml water
40 40 g scallions (sliced finas, divided)
20 20 g butter (divided)
500 500 g carrots (peladas and cut en bastones gruesos)
15 15 ml soy sauce

Nutrition facts

per serving

712 kcal

Calories

39 g

Protein

39 g

Carbs

44 g

Fat

3 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a large baking tray or oven dish.
2
2. Mix 5 g salt, black pepper, garlic powder, ground coriander, and 1 tablespoon olive oil. Rub this mixture all over the chicken, making sure to coat the skin well.
3
3. Bake the chicken for 35 to 40 minutes at 220 °C / 425 °F, until the skin is deeply golden and the meat is fully cooked through.
4
4. While the chicken bakes, make the sauce. Heat a medium skillet over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring, until golden and fragrant. Remove and set aside.
5
5. In the same skillet, add 1 tablespoon olive oil. Sauté the shallot, half of the grated ginger, and the garlic for 2 minutes until softened but not too browned.
6
6. Stir in the coconut milk, chicken broth, kaffir lime leaves, lime zest, honey, 1/2 teaspoon salt, and half of the toasted coconut. Simmer gently for 8 to 10 minutes until the sauce reduces slightly.
7
7. Remove the kaffir lime leaves and add the lime juice. Blend the sauce until smooth. Taste and adjust with a little more salt if needed. Keep warm over very low heat.
8
8. For the rice, place the jasmine rice and water in a saucepan with a pinch of salt. Bring to a boil, reduce to the lowest heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
9
9. Uncover the rice and gently fluff it with half of the scallions and 10 g butter for shine and aroma.
10
10. While the rice rests, place the carrots on another tray or on a free half of the oven tray. Toss them with the remaining butter, the rest of the grated ginger, the soy sauce, and the remaining salt.
11
11. Roast the carrots at 220 °C / 425 °F for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized at the edges.
12
12. Serve a bed of scallion jasmine rice, place two chicken thighs per serving on top or alongside, spoon over the toasted coconut sauce, and finish with the remaining toasted coconut and scallions. Serve with the ginger-glazed carrots.

Chef tips

For an extra-smooth sauce, strain it after blending. For crispier chicken skin, broil it for 2 to 3 minutes at the end, watching closely.

Substitutions

You can use boneless chicken thighs, reducing the oven time to 25-30 minutes. If kaffir lime leaves are unavailable, use a little extra lime zest. Honey can be replaced with maple syrup, though the flavor will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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