This creamy almond butter and coconut sauce is packed with flavor. Paired with juicy chicken thighs, it makes a comforting, satisfying meal that’s simple to prepare.
This versatile almond butter coconut sauce works beautifully with chicken, vegetables, grains or pasta. It’s rich, slightly spicy, and can be adapted to many proteins and sides.
Why you should make this recipe
Aromatic, flavorful, and comforting
Mostly one-pan cooking
Relatively quick to prepare
Several elements can be made ahead
Pairs well with rice, noodles, quinoa, couscous or crusty bread
An excellent alternative to peanut sauce
Freezes well — a thoughtful meal for new parents or someone recovering
Ingredients
Main ingredients for the coconut-almond sauce and chicken:
- Chicken: Skin-on chicken thighs (bone-in or boneless) are recommended for juiciness. You can remove the skin after cooking if you prefer less fat. Chicken breast works too — marinate ahead of time.
- Coconut milk: Use full-fat canned coconut milk (not carton coconut beverage). It gives the sauce its creaminess.
- Almond butter: Smooth, unsweetened almond butter acts as both flavor and thickener.
- Tomato paste: Adds color and depth to the sauce.
- Peppers: A mix of sweet peppers or bell peppers sliced thinly. Red or green both work.
- Spices: Cayenne, cumin and grated ginger provide warmth and balance.
How to make it
Begin by preparing the marinade.
Season the chicken thighs with salt and rub the marinade all over. Place the chicken in a bowl or zip-top bag and refrigerate for a few hours or overnight for best flavor.
- Preheat the oven and heat a heavy-duty pan on the stove. Sear the marinated chicken in the hot pan until the skin is golden, then transfer the pan to the oven to finish cooking.
- For the sauce, sauté onion, garlic, peppers and tomato paste in the pan (use the rendered fat from the chicken for extra flavor). Add canned coconut milk and almond butter, thinning with a bit of stock or water if needed. Return the chicken to the pan and simmer until the sauce thickens. Serve over rice, noodles, quinoa or couscous, or enjoy with crusty bread to soak up the sauce.
Cook’s tip
- If your skillet isn’t oven-safe, transfer seared chicken to a baking dish before roasting.
- I like adding tomato paste to the marinade for a flavor boost, but feel free to adjust the marinade ingredients. I recommend keeping the sauce as written for the best balance.
- Tent the cooked chicken loosely with foil while you prepare the sauce to keep it from drying out.
This recipe may contain affiliate links referenced by the original author.
Variations and substitutes
- Protein: Swap chicken for shrimp, fish, steak or tofu for a different take.
- Vegetables: Use any vegetables you have on hand; add heartier vegetables earlier and delicate greens toward the end to preserve texture and color.
- Nut butter: Try peanut butter, cashew butter, or even coconut butter for different flavor profiles.
- Greens: Stir in spinach, kale, Swiss chard or collard greens near the end of cooking to keep them vibrant and nutrient-rich.
FAQ
Frequently Asked Questions
If you have questions about timing, swaps, or storage, the notes and instructions below cover common concerns. Feel free to adapt ingredients to taste.
PEACE & LOVE
Maureen
📖 Recipe
CREAMY ALMOND BUTTER COCONUT SAUCE WITH GRILLED CHICKEN
A rich, aromatic sauce paired with juicy chicken thighs — simple and delicious.
5 from 1 vote
Print
Pin
Rate
Course: Dinner
Cuisine: International
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 6 -8 people
Calories: 712.3kcal
Author: Maureen Celestine
Ingredients
FOR THE CHICKEN MARINADE
- 8 chicken thighs
- 3 tablespoons olive oil
- ½ teaspoon cayenne
- Salt and black pepper to taste
- ½ teaspoon paprika
- 1 teaspoon tomato paste
- 3 tablespoons fresh lemon juice, plus zest of one lemon
- 1 teaspoon minced garlic
- 1 teaspoon herbes de Provence (optional)
FOR THE SAUCE
- 2 teaspoons coconut oil (or any neutral oil)
- 4 medium sweet peppers, sliced thinly
- 1 large green pepper, sliced thinly
- 2 cups canned coconut milk (full-fat)
- ¼ cup chicken stock or water (optional)
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon freshly grated ginger
- 2–3 tablespoons almond butter, packed
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ½ teaspoon cayenne (adjust to taste)
- Salt and black pepper to taste
Instructions
-
Rinse and thoroughly pat dry the chicken thighs. Season with salt and pepper.
-
In a small bowl, whisk the marinade ingredients together. Rub the mixture all over the chicken, place in a zip-top bag or covered bowl, and refrigerate for at least 2 hours or overnight.
-
Preheat the oven to 425°F (220°C).
-
Heat a large oven-safe skillet or cast-iron pan over high heat. Add about 2 tablespoons olive oil or butter. When hot, add the thighs skin-side down. Reduce to medium-high and cook undisturbed for about 6 minutes, until the skin is golden brown.
-
Flip the thighs so the skin side is up and transfer the pan to the oven. Roast for 20–25 minutes, or until an instant-read thermometer reads 165–170°F. Remove the thighs and set aside, keeping the rendered fat in the pan.
-
Return the skillet to medium heat with the chicken fat and coconut oil. Sauté the onion until translucent, then add garlic, ginger and tomato paste, stirring and scraping the pan for 2–3 minutes. Add the peppers and cook 2 minutes more. Pour in the coconut milk, reduce heat to medium-low, then stir in almond butter, cumin, cayenne and season with salt and pepper. Return the chicken to the pan, cover loosely, and simmer for about 7 minutes, until the sauce thickens. If needed, thin with chicken stock or water to reach your desired consistency.
-
Taste and adjust seasoning. Serve hot over rice, potatoes, zoodles, quinoa or with bread.
Notes
If you don’t have an oven-safe pan, sear the chicken in a regular skillet and finish it in a baking dish. You can use chicken chunks or other proteins if preferred.
Nutrition
Serving: 1
| Calories: 712.3kcal
| Calories: 712.3kcal
Tried this recipe? Tag me!
Mention @WorldlyTreat or tag #worldlytreat on social media.