Ingredients
1 ¼ lbs boneless chicken thighs (or 1 ½ lbs [about 4 large] bone-in chicken thighs), skin-on
1 tbs coconut oil
1 tbs Culinaria Creations Malaysian Spice
4 shallots, peeled but left whole (about 4 oz before peeling)
¾ lb peeled and seeded butternut squash, cut into 1 ½ – 2” cubes (about 1 lb whole)
¾ lb small red, yellow, or fingerling potatoes, washed and halved if larger than 2” long
1 large clove garlic, peeled and minced
1 tsp minced ginger
¼ habanero chile, seeded and minced (or your fresh chile of choice)
2 tsp Culinaria Creations Malaysian Spice
½ tsp kosher salt (or to taste if the chicken stock contains salt)
1 ½ tbs crunchy peanut butter
1 c chicken stock, unsalted
1 can (approximately 14 oz) coconut milk, very well shaken
Scant ¼ c toasted unsweetened coconut flakes
2 tbs roasted peanuts, skin-off, coarsely chopped
Chopped cilantro
Directions
Heat the coconut oil over medium heat in a medium size braising pan. Season the chicken on both sides with the 1 tablespoon Culinaria Creations Malaysian Spice. Once the oil is hot but not smoking, add the chicken skin-side down and brown. When the thighs release from the pan easily, turn over and brown the other sides, lowering the heat as needed to prevent burning. Remove to a plate and reserve, keeping the oil remaining in the pan.
Add the shallots, squash, and potatoes and brown lightly. Add the garlic, ginger, and chile, lightly brown. Season with 2 teaspoons of Culinaria Creations Malaysian Spice, the salt, and peanut butter. Stir and then add the chicken stock to deglaze. Then add the coconut milk and stir. Bring to a boil, covered. Then lower the heat to a simmer, and partially cover. Simmer 30 minutes, stirring occasionally and checking that the sauce is not reducing too quickly. If needed, add a bit of chicken stock.
Return the chicken to the pan on top of the other ingredients and simmer, covered, another 15 minutes, stirring occasionally, trying to keep the chicken skin-side up, and being mindful to make sure the potatoes are covered with the sauce for even cooking. Check the seasoning. Add more salt or Malaysian Spice as desired. Continue to simmer until the thickness of the sauce is as thick as you prefer.
Serve hot with cooked rice of preference. Garnish with the coconut flakes, peanuts, and cilantro.