Coconut chicken
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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.