) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.
Recipe by The Paleo Network at https://paleo.com.au/recipe-crispy-spiced-chicken-thighs/