This chicken recipe the best of both worlds in one pan! You’ll get those lovely crispy, caramelised bits as well as super tender meat.
The trick is using a griddle pan to first fry the chicken dry, then once it’s nearly cooked, add in a tin of coconut milk and let it poach to perfection.
Spiced Coconut Chicken
- 4 portions of chicken thighs & legs, on the bone
- 1 tin of coconut milk
- 1 tsp coconut oil
- 1 tbsp tomato puree
- 2 garlic cloves, minced
- 1 tbsp ginger paste
- 1 tbsp honey
- 2 tsp paprika
- 1 tsp turmeric
- A few sprigs of fresh thyme, chopped
- Fresh parsley to finish
- Salt & pepper
In a bowl add the chicken, seasoning, tomato puree, garlic, ginger paste, turmeric and paprika. Give it a good mix to coat the chicken.
Heat up the coconut oil in your griddle pan and once melted add the chicken. Make sure you get all the marinade into the pan as well! Cook on a medium heat, leaving the meat to cook on each side for about 6 minutes. Once nicely browned and well on its way to being cooked, add the coconut milk and honey.
Let this bubble away until the coconut milk has reduced into a thick sauce and your chicken is all sticky and glorious. I served mine with black Thai rice and buttery corn, sprinkled with fresh parsley.
Proper simple, but tasty stuff! Next time I do this I’ll try it on top of some nice herby leaves for a delicious warm salad.