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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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Karen Elizabeth October 30, 2012

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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kmillhorn June 12, 2014
Coconut Baked Chicken Thighs