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Coconut chicken

Information

Prep: 10 mins | Cook time: 28 mins | Serves: 2

Ingredients list

For the Chicken:

4 chicken thighs
1 tbsp oregano
1 tbsp sweet paprika
1 tbsp salt
1 tbsp black pepper

For the Sauce:

1 can coconut cream
1 tbsp tomato paste
1⁄2 onion, finely diced
3 garlic cloves, minced
A small knob of fresh ginger, minced
1 cup chicken stock

To Serve:

Greek yoghurt
Fresh coriander
Chopped shallots (spring onions)

Method

Heat a splash of oil in a large pan over medium heat.
Add chicken thighs and season both sides with oregano, paprika, salt, and pepper. Sear until golden brown, then remove and set aside.
In the same pan, sauté the diced onion until soft and translucent. Add garlic and ginger, cooking for another minute until fragrant.
Stir in the tomato paste and chicken stock, followed by the coconut cream. Mix well.
Return the chicken thighs to the pan, cover, and let simmer on low for 15–20 minutes until tender and cooked through.
Serve hot, topped with a dollop of Greek yoghurt, chopped coriander, and shallots.
Pairs beautifully with fragrant Lebanese-style rice or warm flatbread.
Let me know if you’d like me to add timing, nutrition, or printable card formatting.

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