Spiced Coconut Chicken With Dates, Cinnamon and Crispy Shallots Recipe

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Let the skillet stay off the heat for about 1 minute, then add the garlic-cinnamon mixture and cook, stirring constantly, until fragrant, about 30 to 60 seconds. Return the skillet to medium heat and stir in the coconut milk, scraping up any brown bits that have formed at the bottom of the pan. Return all the chicken pieces to the skillet, skin-side up, and bring the liquid to a simmer. Reduce the heat to maintain a gentle, steady simmer, then cover the skillet with a lid and cook for 20 minutes. While the chicken simmers, heat the oven to 400 degrees.

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