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.
Serves
4
Jalapeño
Garlic Clove
Ginger
Shallot
Ground Coriander
Ground Cumin
Coriander
Lime
Coconut Milk
Skin-On Chicken Thigh
Desiccated Coconut
Chilli Flakes
Salt
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Notes (2)
L
Louise O.
19 days ago
love this recipe - we make it alot.
we do not add much coconut milk to make the chunky paste and then once we have placed the chicken fill in the gaps with more coconut milk, and then add more when we stir it part way through.
the chicken skin we add plenty of rock salt and a tiny drizz of oil - the chicken gets so much flavour from the sauce.
We do also cook it for far longer than stated, no desicated coconut and use Merchant Glorious Grains instead of white rice. I usually make a pickled cucumber salad to go with it - a really nice mid week dinner esp if you have people over
B
Bonita M.
2 months ago
chicken didnt come out crispy on top like that so I put it under the grill to char it, and the sauce was really watery. But the taste was good
Mob
Mob is on a mission to instil a love of cooking in everyone, because we believe in the positive impact that it can have on people's lives.