Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken braised in coconut and tomato. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Braised in Coconut and Tomato is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Chicken Braised in Coconut and Tomato is something that I’ve 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 begin with this recipe, we must prepare a few ingredients. You can cook chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Braised in Coconut and Tomato:

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

Braises are the ultimate cold weather comfort food. The hands-off cooking technique transforms cheap cuts of meat into impressive meals, all while warming up your home. Braised Chickpeas with Tomato, Spinach, and Feta. Added a grilled chicken breast that was seasonsed and seared on both sides and then put.

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.

You won't believe just how delicious these simple tomato braised chicken thighs are! The chicken is tender, the sauce is rich, and there are so many different ways to customize the dish and take it in all different flavor directions. In this collards recipe, black cardamom's smoke takes the place of bacon while its subtler flavors enhance the greens' vegetal flavors. Some mostly common spices provide supporting roles (black cardamom is usually used in concert with many other spices), and coconut milk marries the flavors. Coconut milk and curry powder add fabulous flavor to these economical chicken legs.

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