One Pan Chicken and Coconut Rice with Cashews, Mango, and Spinach

One Pan Chicken and Coconut Rice with Cashews, Mango, and Spinach

• 1 lb bone in skin on chicken thighs

• kosher salt

• 2 Tbs. Olive oil

• 2 shallots, minced

• 3 cloves garlic, minced

• 2 Tbs. Fresh ginger minced

• 1 cup rice

• 1-13 oz can coconut milk

• 1/4 cup stock or water

• 1/2 cup cashews

• 1 lbs baby spinach

Preheat oven to 375

Sprinkle the chicken thighs with salt.

In a large pan heat olive oil over medium heat. Brown the chicken thighs skin side down for 4 to 6 minutes or until golden brown. Remove chicken from the pan and remove all but 2 Tbs. of fat from the pan. Add in the shallots and cook for 1 minute or until soft. Add the garlic and ginger and cook for another 30 seconds. Add the rice, coconut milk, stock, and spinach. Cover the pan for about 2 minutes to allow the spinach to wilt slightly.

Fold in the cashews, mango (if using) and pinch of salt and pepper. Stir well, then nestle the chicken thighs on top of the rice mixture, skin side up. Scatter limes (if using) on top and bake for 35 to 40 minutes or until chicken is cooked through and reads 165F on a meat thermometer.

Let cool for 5 minutes then serve warm.

Makes 4 servings.