Chicken and Coconut Miracle Skillet with Pea, Mint, and Watercress Salad

This amazing dish is being featured purely as a public service to you, my recipe seeking friends. This one is too good not to share, and it's pretty darn easy, too.  And frankly, sometimes I need this recipe and I don't have Tyler's cookbook (it's often at Tashy's), so having it on the blog means I pretty much have it anywhere. Tyler Florence calls this Chicken and Coconut Paella, Tash and I call it incredible. If you make this once, I guarantee you will make it many times.

Tyler Florence's Chicken and Coconut Paella (We've tweaked it a bit)
serves 4-6
1/4 cup coriander seeds (NOT ground coriander)
8 to 12 chicken thighs (must have skin, bone is optional, although I prefer bone in)
sea salt and freshly ground pepper
Canola oil
1 onion, minced
1 inch piece of ginger, peeled and chopped (or frozen chopped ginger)
1 bay leaf
2 cups basmati rice
grated zest of one lemon
2 1/2 cups coconut milk (it's worth buying a good one)
1/2 cup chicken broth

Pea Salad
1 cup frozen green peas, thawed in a bowl of water and drained
small handful of mint leaves, torn into bits
1 bunch of watercress (if you don't have this, it will still be incredible)
juice of 1/2 lemon
3 tablespoons good tasting olive oil
sea salt and freshly ground pepper

Preheat oven to 400F. Grind coriander seeds, using a mortar and pestle, a mini food processor, or even a coffee grinder. Do not leave out the coriander, it is essential.

Season chicken thighs well with salt, pepper and coriander. Heat canola oil in large skillet  over medium high heat. You'll need the oil to come about a half inch up the sides of the skillet. Place chicken thighs in skillet and brown for about 8 minutes per side, or until the skin is nicely golden.

 Remove chicken to a platter, add onion, ginger and bay leaf to skillet and cook for about 5 minutes, long enough for onion to get soft but not brown. Next, add your rice and mix it all around to coat rice grains, add in the lemon zest.  Now dump in the coconut milk and chicken stock and bring it all to a nice simmer. Put the thighs back in the skillet and pop the whole thing in the oven, uncovered. Cook for about 30 minutes. Remove bay leaf.

When the chicken is done, toss the thawed peas, mint, watercress, olive oil, lemon juice and salt and pepper in a bowl.

Serve the salad over top the chicken and rice. Enjoy!