Spicy Maple Chicken Coconut (Print-Friendly Version)
Tender chicken glazed with maple and spice, served on creamy coconut rice with a fresh cilantro garnish.
# Ingredients Required:
→ Chicken
01 -
454 g chicken thighs
→ Marinade
02 -
60 ml maple syrup
03 -
30 ml soy sauce
04 -
5 g chili flakes
→ Coconut Rice
05 -
200 g long-grain rice
06 -
400 ml coconut milk (1 can)
07 -
480 ml water
08 -
Salt to taste
→ Garnish
09 -
Chopped fresh cilantro
# Detailed Directions:
01 -
Combine maple syrup, soy sauce, and chili flakes in a mixing bowl.
02 -
Submerge chicken thighs in the marinade and refrigerate for at least 30 minutes to develop flavor.
03 -
In a saucepan, mix rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until rice is tender.
04 -
Heat a skillet over medium heat and cook the marinated chicken thighs until fully cooked through, approximately 7 to 10 minutes per side.
05 -
Plate the coconut rice, top with the cooked chicken, and garnish generously with chopped cilantro.
# Helpful Advice:
01 -
For enhanced flavor, allow chicken to marinate longer. Adjust chili flakes to your preferred spice level. Use fresh cilantro for best garnish results.