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Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. 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. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Ingredients
  • 1 ½ to 2 pounds bone-in, skin-on chicken thighs, at room temperature
  • Kosher salt and black pepper
  • 2 tablespoons grapeseed or canola oil
  • 1 medium red onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red-pepper flakes
  • 1 (14-ounce) can cherry or diced tomatoes with their juices
  • 1 (13-ounce) can full-fat coconut milk
  • Steamed white rice, for serving (optional)
  • 3 tablespoons roughly chopped cilantro
  • 1 lime, quartered, for serving (optional)
Steps
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