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Creamy Coconut Chicken Thighs with Potatoes and Spinach Recipe

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4.4 from 6 reviews

This creamy coconut chicken stew features tender bone-in, skin-on chicken thighs seared to perfection and simmered with mushrooms, Yukon gold potatoes, and baby spinach in a flavorful sauce made from coconut milk and chicken broth, enhanced with fresh lemon zest and juice. Perfectly balanced and hearty, this comforting dish brings rich flavors and a satisfying texture.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 2 Tbsp avocado oil
  • 2.5 to 3 lbs bone-in skin-on chicken thighs
  • 1 tsp sea salt, to taste
  • ½ tsp black pepper, to taste

Vegetables

  • 1 medium-sized yellow onion, diced
  • 5 cloves garlic, minced
  • 8 ounces mushrooms, chopped
  • 6 small Yukon gold potatoes, chopped into 2-inch chunks
  • 4 cups loosely packed baby spinach (optional)

Liquids & Flavorings

  • 1 15-oz can full-fat canned coconut milk
  • ⅔ cup chicken broth
  • 2 tsp fresh lemon zest
  • 2 Tbsp fresh lemon juice

Instructions

  1. Heat the oil and sear the chicken: Heat the avocado oil in a large thick-bottomed stock pot or Dutch oven over high heat. Season both sides of the chicken thighs with sea salt and black pepper. When the pot is very hot, carefully place the chicken thighs skin-side down and sear for 4 to 6 minutes until the skin is golden-brown and crispy. Flip and cook the other side for 2 minutes. You may need to do this in batches to avoid overcrowding. Set the chicken aside on a plate.
  2. Sauté the aromatics: In the same pot, keeping the oil and chicken drippings, add the diced onion and minced garlic. Sauté over medium-high heat, stirring occasionally and scraping browned bits off the pot bottom, until the onion becomes translucent, about 5 minutes.
  3. Cook the mushrooms: Add the chopped mushrooms to the pot, cover, and cook until they darken and begin releasing liquid, about 5 minutes more.
  4. Add potatoes, liquids, and chicken: Transfer the chopped Yukon gold potatoes, seared chicken thighs, canned coconut milk, chicken broth, lemon zest, and lemon juice into the pot. Stir well to combine all ingredients.
  5. Simmer the stew: Cover the pot and bring it to a full boil, then reduce heat to a simmer. Cook uncovered for 20 to 30 minutes or until potatoes are tender and chicken reaches an internal temperature of 165°F.
  6. Add spinach and finish cooking: Stir in the baby spinach, cover the pot again, and cook an additional 2 to 3 minutes until the spinach wilts.
  7. Serve and store: Serve the chicken and potatoes hot, ideally with rice or noodles to soak up the flavorful sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • For best results, sear chicken in batches to ensure a crispy skin.
  • Baby spinach is optional but adds a fresh green element and nutrients.
  • This dish pairs well with steamed rice or noodles to enjoy the sauce fully.
  • Leftovers keep well refrigerated for up to 5 days.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/creamy-coconut-chicken-thighs-with-potatoes-and-spinach-recipe/