Chicken/ Main Dishes

Chicken Thighs with Dairy-Free Caramel Sauce

chicken thighs with caramel sauce in white bowl on green placemat with white napkin

I could not eat a caramel (you know, those square cellophane-wrapped chunks of brownish tooth-killers), but I love caramel sauce. I hadn’t considered pairing caramel sauce with chicken until I found a recipe in Christopher Kimball’s Milk Street Tuesday Night.

Now, Christopher has a lot of time on his hands (and a lot of assistants), but I don’t. I simplified his recipe, and it worked out just fine. Everyone in my family loved it.

I prefer to purchase bone-in chicken thighs, because they have more flavor, but boneless chicken thighs are easier to deal with. I cut them into pieces with kitchen scissors for this recipe.

Make a sauce out of coconut sugar and water (or chicken broth), fish sauce, coconut milk and ginger, pour in the chicken, cover, cook, done. That’s my idea of a quick, delicious main dish.  Serve with rice or on its own.

Chicken Thighs with Dairy-Free Caramel Sauce

By Springhouse Turtle Serves: 4-6
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes

The sweet-savory caramel sauce in this recipe turns ordinary chicken thighs into something special.


  • 1/2 cup water (or chicken broth)
  • 1/4 cup coconut sugar
  • 1/2 cup canned coconut milk
  • 3 tablespoons fish sauce
  • 2 shallots, sliced
  • 1/3 cup grated fresh ginger
  • 2 pounds chicken thighs, cut into pieces
  • 1/4 cup chopped cilantro or parsley
  • Lime wedges for serving



In a skillet large enough to hold the chicken, stir the coconut sugar into the water (or broth), and bring to a boil.


Turn the heat down and simmer for 5 minutes, until the sauce is thick and syrupy.


Stir in the coconut milk, fish sauce, shallots and ginger, and simmer for 3 more minutes.


Add the chicken and stir to coat with the sauce.


Cover, and simmer for 20-25 minutes, stirring occasionally.


Just before serving, stir in the cilantro or parsley.


Serve with lime wedges and steamed brown rice.

Springhouse Turtle Eats


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