Tahini Butter Chicken with Coconut Rice by Lauren Sephton Bright Moment Co

Ingredients

• 1.5 lb chicken thighs
• 4 tbsp tahini
• 3 tbsp unsalted butter, softened
• 1 cup jasmine rice
• 1 cup full-fat coconut milk
• 0.5 cup water
• 0.25 cup sliced almonds
• 0.25 cup shredded coconut
• 1 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the softened butter and tahini until smooth. Season with a pinch of salt.
3. Pat chicken thighs dry, place them on a parchment-lined baking sheet, and spread the tahini-butter mixture generously over the top of each piece.
4. Bake the chicken for 25-30 minutes, or until the topping forms a golden-brown crust and the internal temperature reaches 165°F.
5. While the chicken bakes, combine rice, coconut milk, water, and salt in a medium pot. Bring to a boil, then cover and reduce heat to low for 15-18 minutes until liquid is absorbed.
6. Fluff the finished rice with a fork and fold in the sliced almonds and shredded coconut before serving alongside the chicken