Keto Chicken in Coconut Spinach Chile Sauce with Sesame Crunch

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the chicken thighs with 4 g (3/4 tsp) of the salt, the black pepper, and the smoked paprika.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored, then transfer it to a plate.

4. 4

   Add the remaining tablespoon of olive oil to the same skillet. Add the onion and cook for 3 minutes. Stir in the garlic, ginger, and poblano pepper, and cook 2 minutes more, stirring so they do not burn.

5. 5

   Pour in the coconut milk and chicken broth. Add the remaining 2 g (1/4 tsp) salt and simmer over medium heat for 3 minutes to meld the flavors.

6. 6

   Add the fresh spinach in batches and stir until wilted. Add the lime juice and mix well.

7. 7

   Return the chicken to the skillet, nestling it into the sauce. Transfer the skillet to the oven and bake for 12 to 15 minutes at 200 °C / 400 °F, until the chicken is fully cooked.

8. 8

   Meanwhile, place the sesame seeds and shredded coconut in a small dry skillet. Toast over medium-low heat for 2 to 3 minutes, stirring constantly, until golden and fragrant.

9. 9

   Remove the skillet from the oven. Sprinkle the sesame-coconut crunch on top and finish with the chopped fresh cilantro.

10. 10

    Serve hot, making sure each portion gets plenty of coconut sauce, spinach, and crunchy topping.