• Katherine Arthurs

Creamy Roasted Red Pepper Chicken Thighs with Spinach

Crispy chicken skin + creamy red pepper sauce = your dinner tonight!

We all need quick, easy + delicious meals for our crazy busy weeks. Trust me - this week is a busy one.

This is such a simple meal with TONS of flavors. I love how the red peppers + coconut milk create such a great sauce without the time of a million ingredients + standing over the stove for hours. Plus chicken thighs are always my choice - so rich + full of flavor....and easy on the budget too!

Creamy Roasted Red Pepper Chicken Thighs

1 teaspoon coconut oil

4-6 organic bone in skin on chicken thighs

salt + pepper

1/2 teaspoon dried thyme

1 12 oz jar of roasted red peppers (I used the one with garlic + olive oil in it)

1 cup full fat coconut milk

1/2 teaspoon salt

1/2 teaspoon pepper

2 large handfuls of fresh spinach

2 scallions, chopped

Preheat your oven to 425F.

Using a heavy pan (like a cast iron, that is oven safe) heat the oil over high heat. Sprinkle both sides of the chicken thighs with salt, pepper + thyme. When the pan is very hot, add the chicken thighs skin side down.

While they cook, process the red peppers, coconut milk, salt + pepper together - using a blender or hand immersion blender.

Flip the chicken thighs when the skin is brown + crispy - roughly 4 minutes. Add them into the oven. Roast for 6-8 minutes.

Remove from the oven. Add creamy red pepper sauce to the pan along with the fresh spinach. Don't pour the sauce over the chicken (see TIP below). Combine + let the spinach wilt slightly.

Garnish with chopped scallions.


**TIP- I removed the chicken thighs from the pan, then I added the sauce + spinach to wilt, then added the chicken thighs back in. This helps keep the skin crispy.