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One-Pan Chicken Thighs With Coconut Creamed Corn Recipe
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
- Kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 5 cups fresh or frozen corn kernels (from about 7 ears)
- 3 scallions, thinly sliced, white and green parts separated
- 1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
- 3 garlic cloves, peeled and finely grated or chopped
- 1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
- 1 (15-ounce) can full-fat coconut milk
- 1 lime, cut into wedges
- Maybe add some balsamic vinegar or fish sauce to finish
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