Chicken Braised in Coconut and Tomato
Chicken Braised in Coconut and Tomato

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken braised in coconut and tomato. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Braised in Coconut and Tomato is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken Braised in Coconut and Tomato is something that 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 prepare a few components. You can have chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Braised in Coconut and Tomato:
  1. Prepare 8 chicken thighs, bone-in and skin-on
  2. Make ready 2 tsp ground cumin
  3. Prepare 2 tsp ground coriander
  4. Get 1 tsp ground cinnamon
  5. Get 1/2 tsp hot paprika
  6. Take 1/4 cup tomato paste
  7. Take 5 cloves garlic, thinly sliced
  8. Get 1 medium onion, sliced
  9. Get 1/2 cup chicken stock
  10. Make ready 1 (14 oz) can coconut milk
  11. Prepare 1 tsp honey
  12. Make ready 1 thumb-sized nub ginger, peeled and very thinly sliced
  13. Take 1 handful cilantro, chopped

Garnish with the gremolata and cilantro sprigs and serve with lime wedges. The braised chicken can be refrigerated overnight. This easy tomato braised chicken recipe is basically screaming for you to customize. Make the dish creamy by finishing the dish with a splash of half and half, creme fraiche, coconut cream (or How to Use Leftover Tomato Braised Chicken.

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.

Tacos: Shred the chicken and make tinga style tacos with. This Chicken, Coconut & Tomato Curry. It's quite possibly the easiest cook-from-scratch curry recipe you'll find, using just a handful of simple ingredients. I also added chick peas and served over crispy lentil cakes I had fried in coconut oil. Next time I think I will add Spinach or serve over a plate of.

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