Jalapeño & Coconut Chicken Thighs
This is sort of what you'd get if a coconut chutney and a chicken traybake had a baby. It’s deceptively simple to make and incredibly delicious.
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4
Bone-In Skin-On Chicken Thigh
Cooked Rice
For the Sauce:
Jalapeño
Garlic
Fresh Ginger
Shallot
Ground Coriander
Ground Cumin
Fresh Ginger
Lime
Coconut Milk
Chicken Stock
For Garnish:
Desiccated Coconut
Lime
Jalapeño
Salt
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Notes (5)
S
Susanne R.
a month ago
Really liked this one and so easy to make. I made extra sauce for the freezer so looking forward to eating it again soon
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Shermin J.
2 months ago
easy and a lot of flavour considering how simple the recipe was
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Nico G.
2 days ago
400 ml coconut milk + 200 chicken broth makes it way too much liquid, boils the thighs. Not sure what I did wrong
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Flo O.
23 days ago
Loved this recipe! We assumed it's 50g of ginger, not 5!
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Flo O.
23 days ago
oh, and we used pickled jalepenos and added more of them for this recipe, as couldn't find fresh ones. was super yummy.
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Sandra M.
a month ago
very mild and delicate flavours - personally needed much more chilli and ginger.