Instructions: * Note: Be sure to use chicken thighs that are boned but not skinned.

Heat the oven to 350 degrees.

Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mixture onto the chicken and let stand 5 minutes.

Meanwhile, spread the coconut on a baking sheet and toast until golden brown, stirring once, 5 minutes. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.

Make the Cilantro-Mint Rice: Bring the water or chicken broth to a boil over medium-high heat. Add the salt and rice, stir, reduce the heat to low and cook, covered, until the rice is tender and the liquid has been absorbed, about 15 minutes. Stir in the cilantro and mint.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until evenly browned, about 3 minutes a side. Transfer the chicken to a baking dish and bake until the chicken is cooked through, about 6 to 8 minutes.

While the chicken is in the oven, add the chiles, onion and garlic to the skillet. Cook, stirring constantly, until the onion and chiles have softened, about 4 minutes. Add the coconut milk and lime juice and cook until reduced by about 1/4, about 4 minutes.

Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 minutes. Serve over Cilantro-Mint Rice. Top with the toasted coconut.

This recipe yields 2 servings.

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