Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken braised in coconut and tomato. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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. We're making Coconut Braised Chickpeas with Sun-Dried Tomatoes and Spinach.

Chicken Braised in Coconut and Tomato is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken Braised in Coconut and Tomato is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 8 chicken thighs, bone-in and skin-on
2. Get 2 tsp ground cumin
3. Make ready 2 tsp ground coriander
4. Make ready 1 tsp ground cinnamon
5. Make ready 1/2 tsp hot paprika
6. Get 1/4 cup tomato paste
7. Take 5 cloves garlic, thinly sliced
8. Take 1 medium onion, sliced
9. Make ready 1/2 cup chicken stock
10. Make ready 1 (14 oz) can coconut milk
11. Get 1 tsp honey
12. Make ready 1 thumb-sized nub ginger, peeled and very thinly sliced
13. Prepare 1 handful cilantro, chopped

Read and View the full recipe here! Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges.

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.

Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves.

So that’s going to wrap it up for this special food chicken braised in coconut and tomato recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!