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    You are in: Home / Recipes / Coconut Baked Chicken Thighs Recipe
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    Coconut Baked Chicken Thighs

    Average Rating:

    2 Total Reviews

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    • on October 30, 2012

      What a very easy dish!!! And I actually had plum vinegar, thanks to a love of haunting Asian markets and buying interesting bottles :) I used chicken breast fillets, the only thing I would say, it took a lot longer to cook than I expected, so in the end we had something else for a light supper, I let this cool and finish off cooking by itself and we had it the next night instead -- definitely worth waiting for!! I'd say it needs about an hour in the oven, my oven at any rate. I didnt find a strong coconut taste, but I can say we really enjoyed this and I will definitely make it again. Thank you, PP, made for PAC Fall 2012

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    • on June 12, 2014

      This came out great! Thanks to reviewer Karen Elizabeth for the extended cook time note; gave it 45 min covered, 15 uncovered, then broiled the top for a few to give it some color. Skipped frozen spinach for some chard/snow peas from the garden and added a whole diced sweet onion 'cause I add those to EVERYthing. Used 5 thighs rather than 4 and guess-timated the rest but it tasted pretty darned awesome. Didn't have plum vinegar so used seasoned rice wine vinegar instead; came out mild but it's easier to salt/pepper/Sriracha afterwards. Will make this again!

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    Nutritional Facts for Coconut Baked Chicken Thighs

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 605.2
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 16.5 g
    Cholesterol 57.2 mg
    Sodium 330.4 mg
    Total Carbohydrate 83.9 g
    Dietary Fiber 2.5 g
    Sugars 52.0 g
    Protein 20.7 g

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