Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, And Coconut Oil)

Name: Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, And Coconut Oil)
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken thighs; 6 garlic cloves, minced; 2 tablespoons minced ginger; 1 teaspoon kosher salt; 2 tablespoons coconut oil

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings

These very flavorful chicken thighs are incredibly simple to make. If you have the foresight, let the thighs marinate with the garlic, ginger, and salt in the refrigerator overnight—it will make a noticeable difference. If you don’t have time to let the thighs marinate, no worries, they’re still great. Cooking them in coconut oil adds tons of flavor. Serve them with cooked rice and a vegetable, like cooked greens or roasted tomatoes. Be sure to spoon the juices from the chicken over your rice.

Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 servings

Ingredients

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2 pounds boneless, skinless chicken thighs

6 garlic cloves, minced

2 tablespoons minced ginger

1 teaspoon kosher salt

2 tablespoons coconut oil

Directions

Place the chicken thighs in a large bowl with the garlic and ginger and sprinkle with the salt. Using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl with plastic wrap, place it in the refrigerator, and allow the chicken to marinate for up to 24 hours.
When you’re ready to cook the chicken, warm the coconut oil in a large cast-iron skillet or other heavy skillet set over medium-high heat. Add the chicken and cook, turning the pieces occasionally, until deeply browned and cooked through, about 15 minutes. Serve warm. Any leftovers can be stored, covered, in the refrigerator for up to a few days and then rewarmed in a 300 degrees F oven or a skillet set over medium heat for a few minutes.