Hi, I’m Marie. Today, I’m gonna show you how to prepare chicken braised in coconut and tomato recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Braised in Coconut and Tomato Recipe
Chicken Braised in Coconut and Tomato is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken Braised in Coconut and Tomato is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Braised in Coconut and Tomato:
- Get 8 chicken thighs, bone-in and skin-on
- Get 2 tsp ground cumin
- Prepare 2 tsp ground coriander
- Make ready 1 tsp ground cinnamon
- Prepare 1/2 tsp hot paprika
- Make ready 1/4 cup tomato paste
- Get 5 cloves garlic, thinly sliced
- Take 1 medium onion, sliced
- Get 1/2 cup chicken stock
- Prepare 1 (14 oz) can coconut milk
- Make ready 1 tsp honey
- Make ready 1 thumb-sized nub ginger, peeled and very thinly sliced
- Prepare 1 handful cilantro, chopped
Steps to make Chicken Braised in Coconut and Tomato:
- Season the chicken thighs with salt and pepper. Put a large pan on medium-high heat and add the chicken, skin-side down. Fry for about 5 minutes until browned, then flip over and fry 5 minutes on the other side. Remove the chicken to a plate and drain the excess oil from the pan.
- Add the spices to the pan and let them toast for 1 minute. Stir in a small splash of veg oil and continue frying 1 minute. Add the tomato paste, garlic and onion and continue cooking 3 to 4 minutes. Add the chicken stock, coconut milk, honey, a good dash of salt and several grinds of black pepper and reduce the heat to low.
- Lay the chicken pieces back in the pan. Cover (make sure the lid is slightly ajar) and let simmer for 40 minutes. Flip the chicken every few minutes.
- Remove the cover and sprinkle the ginger slices into the pan. Continue simmering for 5 minutes. Sprinkle in the chopped cilantro, then serve the chicken and sauce atop freshly steamed rice.
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