California Farm Chicken Thighs in Coconut Cream on Pasta
Hobby Horseman @HobbyHorseman
An easy fragrant oven or airfryer dinner in about an hour, baking away while you can do other things.
California Farm Chicken Thighs in Coconut Cream on Pasta
An easy fragrant oven or airfryer dinner in about an hour, baking away while you can do other things.
Cooking Instructions
- 1
Cover fusilli noodles with water in skillet, bring to boil, turn off.
- 2
Steep coconut flesh in 203F degree water in heated glass measuring cup till coconut cream is released. Crush kemiri nuts and peanuts (or hazelnuts if allergic), mix with coconut cream. Add pepper sauce, soy sauce, spices, stir. Lay chicken thighs in coconut cream, pour pasta water over till thighs are submerged, bake 1 hour at 350F degrees.
- 3
Pour coconut cream over fusilli pasta in skillet, chicken thighs on top, bring to boil till sauce is thick and pasta is hot, serve with cilantro or parsley topping.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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