Chicken Thighs With Coconut Milk And Diced Potatoes
Najat
Photo by Najat
Looking for an easy and delicious chicken dinner with a twist? This creamy coconut chicken with potatoes is the perfect comfort food that’s both hearty and full of flavor. The juicy chicken thighs get a boost from warm spices like garlic, paprika, and cayenne, while the coconut milk and honey give it a rich, slightly sweet touch. Plus, it’s all made in one skillet—super convenient!
Ingredients
Tips
If you want a crispy crust on the chicken thighs, sear them first in the hot pan without stirring too much.
Use full-fat coconut milk for a creamier sauce. For a lighter version, you can use light coconut milk, but the sauce will be slightly less rich.
Fresh cayenne powder can be quite spicy. Start with a small amount and add more later if you like a spicier dish.
The longer the dish can simmer, the more intense the flavors will be. If you have time, let it simmer for a bit longer than 15 minutes.
Serve this dish with rice, couscous, or crusty bread to soak up the delicious sauce!
The diced potato can be replaced with low-carb alternatives like cauliflower or zucchini cubes.
Instructions
Heat the butter and sunflower oil in a skillet over medium heat. Add the chicken thighs, black pepper powder, garlic powder, onion powder, cayenne powder, coriander powder, and red bell pepper powder. Stir well and cook for 2-3 minutes.
Next, add the chopped parsley and potato cubes and cook for another 1-2 minutes. Pour in the water, crumble the chicken stock cube into the skillet, and stir well. Bring to a boil and let it cook for 5 minutes. Then add the coconut milk, soy sauce, and honey, and let it simmer over low heat for 15 minutes, or until the sauce has thickened.
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Chicken Thighs With Coconut Milk And Diced Potatoes
Ingredients
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