Best 2 Coconut Braised Chicken Thighs With Turmeric And Peppers Recipes

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Tantalize your taste buds with the delectable Coconut Braised Chicken Thighs with Turmeric and Peppers, a culinary masterpiece that harmonizes the vibrant flavors of coconut, turmeric, and peppers. This dish promises a delectable fusion of sweet, savory, and spicy notes, sure to leave you craving for more. Embark on a culinary adventure as we delve into the secrets of this tantalizing dish, exploring its unique blend of spices and the tender, juicy chicken that forms its centerpiece. Discover the art of creating this flavorful dish, with step-by-step instructions and insightful tips to ensure perfect results every time. But that's not all! This article also presents a collection of other enticing recipes that will delight your palate. From the zesty Coconut Shrimp Curry to the aromatic Chicken Biryani, each dish is a testament to the culinary versatility of coconut, turmeric, and peppers. Get ready to embark on a gastronomic journey that will leave your taste buds singing with joy!

Let's cook with our recipes!

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS



Coconut-Braised Chicken Thighs With Turmeric and Peppers image

Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.

Provided by Alexa Weibel

Categories     dinner, curries, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and black pepper
6 bone-in, skin-on thighs or 4 bone-in, skin-on chicken legs (about 2 1/4 pounds total)
4 scallions, thinly sliced
1/4 cup finely chopped fresh lemongrass (cut from the tender centers of 2 stalks)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground turmeric
4 fresh makrut lime leaves (optional)
1 cup chicken stock
1 (14-ounce) can light coconut milk
5 ounces mini sweet peppers (about 7 peppers), trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded and chopped)
Fresh cilantro (small sprigs and chopped leaves) or basil (sliced), for serving
Cooked jasmine rice, rice noodles or fresh ramen noodles, for serving

Steps:

  • In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
  • Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
  • Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
  • Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
  • Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

COCONUT & TURMERIC BAKED CHICKEN THIGHS



Coconut & turmeric baked chicken thighs image

Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 45m

Number Of Ingredients 10

6-8 chicken thighs, skin on, about 130g with bone in
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
thumb-sized piece of ginger, grated
200ml coconut milk
1 onion, finely sliced
250g spring greens or spinach, roughly chopped
1 tsp maple syrup or honey
400g cooked rice, to serve

Steps:

  • Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
  • Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
  • Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

Tips for Making Coconut-Braised Chicken Thighs:

  • Use bone-in, skin-on chicken thighs for the best flavor and texture.
  • Sear the chicken thighs in a hot skillet before braising them to give them a crispy skin.
  • Use a variety of vegetables in your braising liquid, such as carrots, celery, onion, and peppers.
  • Add aromatics like garlic, ginger, and lemongrass to the braising liquid for extra flavor.
  • Use a good quality coconut milk for the best results.
  • Simmer the chicken thighs in the braising liquid until they are cooked through and tender.
  • Serve the chicken thighs with rice or your favorite side dish.

    Conclusion:

    Coconut-braised chicken thighs are a delicious and easy to make meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the coconut milk braising liquid is rich and creamy. This dish is sure to be a hit with your family and friends.
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