Recipe: Perfect Chicken Braised in Coconut and Tomato

Chicken Braised in Coconut and Tomato. 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.

Garnish with the gremolata and cilantro sprigs and serve with lime wedges. The braised chicken can be refrigerated overnight. Braised Chicken with Tomatoes is a simple but flavorful dish. You can cook Chicken Braised in Coconut and Tomato using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Braised in Coconut and Tomato

You need 8 of chicken thighs, bone-in and skin-on.
You need 2 tsp of ground cumin.
It's 2 tsp of ground coriander.
You need 1 tsp of ground cinnamon.
You need 1/2 tsp of hot paprika.
Prepare 1/4 cup of tomato paste.
You need 5 cloves of garlic, thinly sliced.
Prepare 1 of medium onion, sliced.
Prepare 1/2 cup of chicken stock.
Prepare 1 (14 oz) of can coconut milk.
It's 1 tsp of honey.
You need 1 of thumb-sized nub ginger, peeled and very thinly sliced.
Prepare 1 handful of cilantro, chopped.

This chicken in tomato sauce is a simple but flavorful dish. It doesn't need that many spices or herbs to render one of the most memorable stews you will ever taste! 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.

Chicken Braised in Coconut and Tomato step by step

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..
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..
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..
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. Coconut milk and curry powder add fabulous flavor to these economical chicken legs. Braised Chickpeas with Tomato, Spinach, and Feta. Added a grilled chicken breast that was seasonsed and seared on both sides and then put. Curry Braised Chicken Thighs is a delicious Indian-inspired dinner for two.