Instructions

• Start by trimming any excess fat from the chicken thighs. Pat them dry with paper towels and season both sides with ground ginger, garlic powder, onion powder, salt, and pepper.
• In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken thighs and sear them for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, lower the heat to medium-low. Add the coconut milk, pomegranate juice, hoisin sauce, lime juice, soy sauce, rice vinegar, brown sugar, garlic powder, dried basil, ground ginger, salt, pepper, and Sriracha. Stir well to combine all the flavors.
• Return the seared chicken thighs to the skillet, nestling them in the sauce. Allow everything to simmer together for about 5-10 minutes, ensuring the chicken absorbs all the delicious flavors.
• Just before serving, sprinkle the crushed peanuts, sweetened coconut flakes, and pomegranate seeds over the chicken. Give it a gentle stir to incorporate them into the sauce, enhancing both the taste and presentation.
• Spoon the chicken and sauce onto a serving dish. Garnish with fresh cilantro for a pop of color and freshness. Serve this delightful Asian Pomegranate Coconut Chicken Skillet over rice or with steamed vegetables for a complete meal.