Step 1

Start by seasoning the boneless chicken thighs on both sides with salt and pepper.

Step 2

Heat up coconut oil on medium heat until melted, carefully add the chicken to the hot coconut oil and sear on both sides for 3 to 4 minutes. remove the chicken and place it on a kitchen towel or a plate then set it aside.

Step 3

If the residual oil from cooking the chicken is much, reduce it at this point. Sauté the finely chopped onions until soft and fragrant. Add chopped garlic and ginger paste then stir to combine. Cook until the garlic is soft but not burnt.

Step 4

Add chicken stock, lime juice, scotch bonnet chilli, coconut milk, salt and pepper then stir to combine and bring to a gentle simmer for about 3 minutes.

Step 5

Return the cooked chicken thighs to the simmering coconut milk. Add chopped green onions and parsley, check for salt and pepper and adjust to taste. Continue to simmer for another 10 minutes or until the coconut milk sauce reduces in size.

Step 6

Take it off the heat and serve over some boiled rice. Garnish with chopped green onions or parsley.