Instructions

• Preheat the oven to 425°F (220°C).
• Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons unsalted butter. Melt the butter and let it foam.
• Add the 5 chicken thighs to the skillet skin-side down. Cook 3–4 minutes, until the skin is browned and crispy. Flip the chicken and cook 2 more minutes. Transfer the chicken to a plate and set aside.
• Add 1 cup chicken stock, ½ cup canned coconut cream, 1 teaspoon minced fresh ginger, 1 pinch red pepper flakes, and 3 tablespoons fresh lime juice to the skillet. Whisk over medium heat, scraping up any browned bits, until the mixture is combined and begins to simmer.
• Return the chicken to the skillet, placing the pieces skin-side up. Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
• If you want extra-crispy skin, switch the oven to broil on high and broil the chicken 1–2 minutes, watching closely, until the skin is golden brown.
• Remove the skillet from the oven and serve the chicken warm.