One-Pot Skinless Chicken Thigh With Kaffir Coconut Cream Crust

• 2 tablespoons coconut oil
• 2 pounds skinless boneless chicken thighs
• 1 yellow onion
• 2 large shallots
• 2 cloves garlic
• 3 to 4 red fresno chiles
• 6 ripe roma tomatoes
• 5 macadamia nuts
• 6 large kaffir lime leaf, julienned
• 1 cup thick coconut cream
• 1 teaspoon sugar, optional
• 2 teaspoons fine sea salt, reserve 1/2 teaspoon aside

1. Season chicken thighs with 1/2 teaspoon sea salt, set aside.
2. Grind the onions, shallots, garlic, chiles, tomatoes & macadamias in a food processor to a paste.
3. Heat coconut oil in a broiler-proof pan on medium-high heat.
4. Add the paste and the remaining 1 1/2 teaspoon salt, and bring to a medium simmer (lower heat if necessary.)
5. Cook, stirring occasionally, so bottom doesn't stick, till sauce looks thicker and jammy. Stir a little more continuously as sauce gets thicker.
6. Add the coconut cream & kaffir leaves, stir. Then add the chicken into simmering sauce, keep at a medium simmer. If sauce doesn't cover the meat completely, turn over meat halfway in cooking process, about 5 to 7 minutes depending on the thickness of the cut. Simmer another 5 to 7 minutes till meat is cooked through.
7. Chicken can be made ahead of time up to this point. When ready to serve, spoon a layer of sauce on top of the thighs. Sprinkle with sugar (optional) and broil on high heat or use a torch to brulee. Serve with rice or toasted bread.

coconut oil, chicken thighs, yellow onion, shallots, garlic, chiles, roma tomatoes, nuts, lime leaf, coconut cream, sugar, salt

Taken from food52.com/recipes/62346-one-pot-skinless-chicken-thigh-with-kaffir-coconut-cream-crust (may not work)