Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken braised in coconut and tomato. One of my favorites. This time, 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 current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken Braised in Coconut and Tomato is something which I have loved my entire life.
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. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Braised in Coconut and Tomato:
- Get 8 chicken thighs, bone-in and skin-on
- Prepare 2 tsp ground cumin
- Prepare 2 tsp ground coriander
- Prepare 1 tsp ground cinnamon
- Prepare 1/2 tsp hot paprika
- Prepare 1/4 cup tomato paste
- Prepare 5 cloves garlic, thinly sliced
- Prepare 1 medium onion, sliced
- Prepare 1/2 cup chicken stock
- Prepare 1 (14 oz) can coconut milk
- Get 1 tsp honey
- Prepare 1 thumb-sized nub ginger, peeled and very thinly sliced
- Get 1 handful cilantro, chopped
The braised chicken can be refrigerated overnight. Coconut milk and curry powder add fabulous flavor to these economical chicken legs. This easy tomato braised chicken recipe is basically screaming for you to customize. There are so many ways to switch up this recipe that you could make it every week and have a completely different flavor profile.
Instructions 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.
Make this dish Meditteranean by adding sliced olives (Calvestrano are my favorite). Braised Chickpeas with Tomato, Spinach, and Feta. Added a grilled chicken breast that was seasonsed and seared on both sides and then put. It also goes well with sweet potato. Turn off the heat under the Dutch oven, but reserve it—we're going to build our braise in it, and we want all of that fat and any browned, stuck-on bits, which will lend richness and flavor to the finished dish.
So that’s going to wrap this up with this special food chicken braised in coconut and tomato recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
