40 minutes
A flavorful dish that combines succulent chicken thighs with the rich, aromatic blend of coconut milk, tomatoes, and spices.
to taste
to taste
tablespoons
Red Onion, thinly sliced
each
Garlic Clove, finely chopped
each
Fresh Ginger, peeled and finely chopped
0.25 inches
teaspoons
teaspoons
teaspoons
Diced Tomatoes, with juices
0 oz
Cilantro, roughly chopped
tablespoons
Lime, quartered
each
1. Season the Chicken
Pat the chicken thighs dry with paper towels and season them generously with kosher salt and black pepper.
2. Sear the Chicken
Heat 2 tablespoons of grapeseed oil in a 12-inch deep skillet over medium-high heat until the oil shimmers. Place the chicken thighs skin-side down and cook undisturbed for about 5 to 6 minutes until the skin is browned. Flip the chicken and cook for another 4 to 5 minutes until the other side is browned. Transfer the chicken to a plate.
3. Cook the Aromatics
Reduce the heat to medium-low and add the sliced red onion to the skillet. Cook, stirring occasionally, until softened, about 2 to 3 minutes. Add the garlic, ginger, ground cumin, ground cinnamon, and red-pepper flakes. Cook for about 1 minute until fragrant.
4. Add Tomatoes and Coconut Milk
Season the mixture with a pinch of salt, then add the diced tomatoes with their juices and the coconut milk. Stir to combine, scraping up any brown bits from the bottom of the pan.
5. Simmer the Chicken
Nestle the chicken thighs back into the skillet, along with any juices on the plate. Simmer uncovered for 15 to 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Finish and Serve
Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve the chicken thighs with steamed white rice if desired, garnished with cilantro and lime wedges.
Add cinnamon, cumin, preserved lemons, and olives to the tomato base, swapping coconut milk for chicken broth.
Add chocolate, chili peppers, and a mix of spices like cumin and coriander to the tomato base, and use chicken broth instead of coconut milk.
Add a burst of citrus by incorporating the zest and juice of a lime or lemon into the braising liquid. This will brighten up the flavors and add a refreshing note to the dish.
Replace coconut milk with a splash of white wine and add rosemary, thyme, and olives.
Incorporate jerk seasoning into the tomato base and replace ginger with allspice and cinnamon.
Use fresh, organic ginger, ripe tomatoes, high-quality coconut milk with high fat content, and organic, free-range chicken thighs.
Take your time to properly brown the chicken thighs in a well-spaced, heavy-bottomed pan for rich flavor.
Taste and adjust the seasoning as the dish simmers, adding sugar, fish sauce, or lime juice for a balanced flavor profile.
Use coconut milk or white wine to deglaze the pan after browning the chicken and sautéing aromatics, incorporating the fond into the sauce.
Add fresh herbs like cilantro or Thai basil at the end for a burst of freshness, contrasting the dish's rich flavors.
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