Skillet Chicken Thighs

Ingrédients

• 8 chicken thighs (boneless, skinless)
• 1 tsp sweet paprika
• 1 1/2 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 2 tbsp canola oil
• 1 onion (finely chopped)
• 1/4-1/2 tsp cayenne pepper (or to taste)
• 3 cloves garlic (minced)
• 1 tbsp ginger paste (or jarred ginger)
• 2 cups crushed tomatoes
• 1 tbsp tomato paste
• 1 15oz can light coconut millk
• 1 tbsp brown sugar
• 1/4 cup fresh cilantro (chopped)
• 1 tbsp lime juice (Plus more lime wedges for serving)
• Chopped cashews and cilantro (to garnish)

Préparation

1. 1

   Season the chicken on both sides with the paprika, Kosher salt and fresh ground pepper.

2. 2

   Heat 1 Tbsp of canola oil in a large, high-sided skillet. Working in batches, cook the chicken. Turn as needed until cooked through. Be careful not to overcook the chicken. The chicken doesn't need to be completely cooked at this point, as you will simmer it later in the sauce. Transfer it to a plate and set aside.

3. 3

   In the same skillet, add the remaining tbsp of canola oil. Cook the onions over medium heat, stirring occasionally, until tender and just starting to turn golden brown. Add the cayenne pepper, garlic and ginger, and cook, stirring often, until fragrant, 30 seconds - 1 minute. Be careful not to burn the garlic.

4. 4

   Add the crushed tomatoes and tomato paste and bring to a boil, stirring often until combined and heated through.

5. 5

   Add the coconut milk and brown sugar and bring to a boil. Taste for seasoning, adding more Kosher salt and fresh ground pepper if needed. Bring the chicken pieces back to the sauce and simmer for 15 minutes for the chicken to absorb the flavor of the sauce.Finally, stir in chopped cilantro.

6. 6

   Serve warm over fluffy rice and garnish with extra cilantro, lime wedges and chopped cashews.