Coconut and Ginger Chicken

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
• 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.

Served with

• Green Rice