Credits to @pinchofYum
Ingredients
Serves: 4
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon paprika
- garlic powder, onion powder, salt, and pepper to taste
- olive oil
- 3 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed (optional), minced
- one 1-inch knob of ginger, grated or minced
- 2 tablespoons lemongrass or lemongrass paste
- 1 tablespoon brown sugar
- one 14-ounce can unsweetened coconut cream (important: NOT cream of coconut)
- juice and zest of one lime
- salt to taste
- 2 zucchinis
- 1–2 tablespoons olive oil
- salt and pepper to taste
- Serve with: rice, cilantro and/or basil
Directions
- Cook the chicken: Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through (165 degrees F). Remove from pan. Once cooled, shred / pull into small bite-sized pieces.
- Make the lemongrass sauce: Add the garlic, jalapeño, and ginger to the chicken pan (you don’t have to wipe it out – save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt.
- Bake the Zucchini: Cut zucchini into coins or half moons, toss with olive oil and salt and pepper, and arrange in a layer on a baking sheet. Bake for 10-15 minutes at 450 degrees.
- Finish: Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice and zucchinis.
Natalie’s Notes
Easy weeknight meal and so flavorful! I used lemongrass paste (specifically this one). Keeps really well for days! I doubled the zucchini that I served with this.
