I love this ambrosia sauce and if you do to, you can easily double the recipe so you can have extra sauce in your fridge to use for shrimp, lobster, fish or just about anything! This scrumptious ambrosia sauce can be made 4 days ahead of time and stored in an airtight container in the fridge for up to 4 days.
I eat this sauce daily on a piece of Halibut and on special occasions I make a salad with the lobster meat I get from Butcherbox and make a salad with it! It looks messy but it is oh so delicious!
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- 3 tablespoons coconut oil or butter, divided
- 1/4 cup diced onion
- 2 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 1/2 can coconut milk
- 4 ounces cream cheese or kite hill cream cheese if dairy free
- 1 teaspoon fish sauce or 2 teaspoons if you are like me!
- 1 teaspoon Redmond Real Salt plus more for seasoning chicken (use code Maria15 for 15% off
- 1/2 teaspoon stevia glycerite or a few drops liquid stevia (or more to desired sweetness)
- Heat a sauce pot with 1 tablespoon coconut oil over medium high heat. Add the onions and sauté for 1 minute. Add the garlic and ginger and sauté another 3 minutes. Add the coconut milk, fish sauce, salt and stevia. Simmer for 15-30 minutes. Add the cream cheese and use a stick blender to purée until smooth. Taste and add sweetness to your liking.
- This sauce can be made 4 days ahead of time and stored in an airtight container in the fridge for up to 4 days.
- To make the chicken, heat a large cast iron skillet over medium high heat with 2 tablespoons coconut oil. Season the chicken well on all sides with salt. Place the chicken in the hot skillet, skin side down.
- Cook for 10–12 minutes, flipping after 6 minutes. Reduce heat to medium-low. Add the sauce, cover and simmer until meat is tender and falling off the bone, about 45 minutes.
- Transfer chicken to a large platter. Spoon sauce over the chicken; garnish with fresh cilantro if desired.
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Curious about the serving size. Recipe calls for 4 chicken legs or thighs. If this makes 8 servings, is that 1/2 leg or thigh per serving?? Seems a little skimpy!
I fixed it above. 🙂
Can I substitute something for the coconut milk? Definitely not a fan of coconut anything.
You could use almond milk. But use a bit less then as it is thinner (maybe 1/2 as much).
Is this really eight servings with only 4 chicken thighs/legs?
I fixed it above.
Hey! Wondering what “reserved sauce” your recipe refers to in the section on cooking the chicken. Thank you!
I clarified the directions above. 🙂