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Jalapeño & Coconut Chicken Thighs

4.4
9
Notes
45 mins cook
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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Mob

Jalapeño Coconut Chicken Thighs
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Serves
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
    (7)

    S
    Susanne R.
    2 months 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
    S
    Shermin J.
    2 months ago
    easy and a lot of flavour considering how simple the recipe was
    J
    James M.
    a day ago
    great first recipe with Mob. Could only find green chilies but they worked nicely. agree with previous comments that sauce is a bit thin and could maybe be thickened with coriander or Thai basil
    S
    Stephanie M.
    7 days ago
    will definitely make again. I found the sauce a little too liquidy so may reduce the stock next time. I served mine with steamed veg and some fresh coriander
    N
    Nico G.
    9 days ago
    400 ml coconut milk + 200 chicken broth makes it way too much liquid, boils the thighs. Not sure what I did wrong
    F
    Flo O.
    a month ago
    Loved this recipe! We assumed it's 50g of ginger, not 5!
    F
    Flo O.
    a month ago
    oh, and we used pickled jalepenos and added more of them for this recipe, as couldn't find fresh ones. was super yummy.
    S
    Sandra M.
    2 months ago
    very mild and delicate flavours - personally needed much more chilli and ginger.

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