Place the flours and 1/3 of the coconut in a large skillet over medium heat.
(If the buckwheat flour you’re using is already toasted, only toast the quinoa and coconut.) Dry-toast, stirring occasionally, for 8 to 10 minutes or until the flours and coconut are fragrant — they’ll have a pleasant toasted aroma — and the flour is turning slightly golden. If you like, while the flours toast, you can use that time to chop the cashews and make sure the coconut milk is well-blended.
Scoop into the waiting pan and top with the cashews and the remaining 1/4 cup coconut flakes. Cook over medium heat for about 3 minutes on each side or until the thighs are starting to brown. Remove to a plate and brown the second half of the thighs. Add more oil to the same pot, then add the onion, carrots, and celery. Add the tomatoes, broth, and herbs and stir well to combine. Slide the browned chicken into the pot, pushing it into the broth to fully submerge all of the thighs. Cook for 20 to 25 minutes or until the chicken is cooked through — the thickest thigh should shred apart easily. (If it’s not, reduce heat to low under the stew and finish cooking the rice.) Stir the cooked rice into the stew and serve immediately. Like all tomato-based, long-simmered dishes, this cacciatore tastes even better the next day. If you’re yearning for summertime barbecues to banish the wintertime blues, take heart! You can even go off the beaten track and make lamb burgers with Greek flavorings, like this one that I topped with feta and quick-pickled beets and onions.