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
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.