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Oven Roasted Coconut Curry Chicken Thighs

5 from 1 vote
Servings 4 servings

Ingredients
  

  • 1 shallot or white onion, chopped (about ¼ cup)
  • ½ cup (4oz) pale ale
  • 1 (13.5 oz) can coconut milk (full fat)
  • 1 tablespoon red curry paste
  • 2 teaspoons sriracha
  • 1 teaspoons fish sauce
  • 1 cups Swiss chard spinach, or kale, rough chopped
  • 2 lbs chicken thighs bone-in, skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon of sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • Rice and chopped chives for serving

Instructions
 

  • Preheat oven to 450°F.
  • In a mixing bowl stir together the shallots, beer, coconut milk, curry paste, sriracha, and fish sauce.
  • In a 9x13 baking dish add the chard (or kale or spinach) in an even layer. Add the chicken thighs on top, skin side up. Drizzle with olive oil, then sprinkle evenly with salt, pepper, basil and garlic powder.
  • Pour the coconut milk around the chicken, avoiding the top of the chicken thighs.
  • Bake, uncovered for 30 minutes. Rotate the pan and continue to cook until skin has browned and the chicken is cooked through, about another 15 minutes.
  • Serve over rice, sprinkle with chopped chives.