Coconut and Ginger Chicken

Serves 4 Prep Time 10 minutes   Cook Time 1 hours   Rated:

This is so easy and yet so fragrant and pleasing. We served it with steamed rice and loads of coriander, and I think adding pumpkin, cauliflower, potato, eggplant or any other veg of your choice would work really well.

Delish. Mild. Family. Simple!

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Need

Do

1  

Preheat oven to 180°C. Heat a large, heavy based oven proof dish over medium heat.

2  

Heat 20g EVOO and brown chicken thighs on both sides.

3  

Place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 4 sec/speed 6. Saute 5 min/Varoma/speed 1/MC on.

4  

Add cumin, cinnamon and chilli flakes and saute 1 min/Varoma/speed 1/MC off.

5  

Add tinned tomatoes, coconut milk, salt, pepper and sugar and combine 6 sec/speed 4. Pour over the chicken and stir to combine. Make sure skin side of chicken is up and out of the sauce to get the nice crispy skin.

6  

Bake uncovered for 2 hours.

7  

Serve with rice, coriander and lime cheeks.

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