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! A new favourite for weeknights!
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Need
- 20 Grams Extra Virgin Olive Oil (EVOO) + 20g BUY
- 6 Chicken Thighs bone in, skin on
- 1 red onion peeled and quartered
- 3 cloves garlic
- 20 Grams fresh ginger
- 1 Teaspoon ground cumin
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon dried red chilli flakes
- 1 x 400g Tin diced tomatoes or tomato puree
- 1 x 400g Tin coconut milk Recipe
- pink salt flakes and pepper to taste BUY
- 1 Tablespoon raw caster sugar BUY
- steamed rice to serve
- 1 Handful fresh coriander or cilantro leaves to serve
- lime to serve
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.