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
- 20 Grams Extra Virgin Olive Oil (EVOO) + 20g BUY
- 6 Chicken Thighs bone in, skin on
- 1 Red Onion peeled and quartered
- 3 Garlic Cloves
- 20 Grams Fresh Ginger
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Dried Red Chilli Flakes
- 1 Tin Diced Tomatoes tomato puree
- 1 Tin Coconut Milk
- Pink Salt Flakes and pepper to taste BUY
- 1 Tablespoon Raw Caster Sugar BUY
- steamed rice
- 1 Handful Fresh Coriander leaves
- limes 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.
