Chicken Braised in Coconut and Tomato
Chicken Braised in Coconut and Tomato

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken braised in coconut and tomato. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Braised in Coconut and Tomato is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Chicken Braised in Coconut and Tomato is something which I’ve loved my whole life. They are nice and they look wonderful.

Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. Top with coconut flakes and cilantro.

To get started with this particular recipe, we must prepare a few components. You can have chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken Braised in Coconut and Tomato:
  1. Take 8 chicken thighs, bone-in and skin-on
  2. Take 2 tsp ground cumin
  3. Make ready 2 tsp ground coriander
  4. Make ready 1 tsp ground cinnamon
  5. Get 1/2 tsp hot paprika
  6. Prepare 1/4 cup tomato paste
  7. Get 5 cloves garlic, thinly sliced
  8. Prepare 1 medium onion, sliced
  9. Make ready 1/2 cup chicken stock
  10. Make ready 1 (14 oz) can coconut milk
  11. Take 1 tsp honey
  12. Take 1 thumb-sized nub ginger, peeled and very thinly sliced
  13. Take 1 handful cilantro, chopped

Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. It's a mess of colors and vegetables — green, tender spinach draped over a big, hot sweet potato. This isn't, by any means, an especially difficult or even original meal; there are scads of recipes out there for greens braised in coconut milk. Coconut milk and curry powder add fabulous flavor to these economical chicken legs.

Instructions to make Chicken Braised in Coconut and Tomato:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

It also goes well with sweet potato. Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges. The braised chicken can be refrigerated overnight. In this collards recipe, black cardamom's smoke takes the place of bacon while its subtler flavors enhance the greens' vegetal flavors.

So that is going to wrap it up with this exceptional food chicken braised in coconut and tomato recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!