Leeks: Cut off of the roots. Make a second slice to separate the dark green stems from the pale green section. If the outer layer is dry and very dirty, remove it and discard.
Dice the leek into rounds: Slice the pale green parts into a little larger than ¼ inch (0.6 cm) rounds and slice the dark green stems into a little less than ¼ inch (0.6 cm) rounds. Separate the stems from the pale green sections and try to keep them in rounds.
To clean: Rinse the stems and the pale green parts separately in a large bowl of cold water until all the dirt and sand are rinsed clean. Drain, pat dry, and set aside.
Red chili pepper: Trim off the tip end. Halve the chili peppers lengthwise and remove the seeds then slice them lengthwise into long strips.
Chicken: Gather the turmeric, garlic, salt and pepper in a small bowl. Season the spices all over the chicken on all sides. Use your hands to gently press the spices in so that the chicken will be more flavorful.
Crisp up the chicken skin:
Stovetop: Preheat a large skillet over medium heat until it feels warm. Add the oil and place the chicken skin side down. Crisp up the skin-side without disturbing for about 6-7 mins. Take care not to burn the chicken. Once the skin is crispy, sear the flip side for 3 more minutes.
Air fryer: Crisp up the skin by placing them into an air fryer basket with skin side up. Air fry at 400F for 6 minutes. The chicken won’t be cooked through. We are only adding more crisp to the skin before baking.
Cream sauce: In the meantime, in a large glass measuring cup, combine the sauce with coconut cream, turmeric, and coconut aminos in a medium bowl. Stir well. If the coconut cream is harden, you can also warm it up in a microwave on low for 1 minute then stir to melt the cream.
Assemble the casserole:
Assemble in order: Place the dark green (tougher parts) of the leeks at the bottom of a casserole dish, then Pour in the cream sauce mixture and distribute it evenly over the casserole dish.
Place the chicken thighs (skin side up) on top of the leeks. Pour-in any extra chicken pan juice in the skillet, if any.
Gently wiggle/push the chicken down a bit so that the meaty bottom parts are in touch with the cream and the skin sides are above the cream (i.e. not touching the cream). Place palace green parts of the leeks around & in-between the chicken thighs. Finally, place thin sliced chilies on top of and around the chicken.
Bake and serve:
Bake at 375F (191C), middle rack, for 40 minutes then raise the temperature to 400F (204C) for 8 to 10 additional minutes. The chicken should reach an internal temperature of 165F (74C) at the thickest part.
Remove the dish from the oven. Let cool for 10-15 minutes. The sauce will thicken further once the dish cools down a bit. Garnish with cilantro, if using. Serve warm.
Video
Notes
I recommend using a casserole baking dish that’s just big enough to fit snuggly with all 4-5 chicken thighs.
How much milk cream should you add to the dish? If your casserole dish size is different from mine, a good rule of thumb: you want to have just enough milk cream that touches the bottom meaty side of the chicken yet not too much that will spill over or cover the top portion of the crispy skin. If your casserole dish is smaller than mine, use less cream sauce and vice versa. Find a dish that’s just about the right size to fit snuggly with all chicken thighs, plus a little space between them.