Coconut Turmeric Baked Chicken Thighs

Name: Coconut Turmeric Baked Chicken Thighs
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 6-8 chicken thighs skin on, about 130 g with bone in; 250 g spring greens or spinach, roughly chopped; 1 onion, finely sliced; 2 clove garlic grated; 1 thumb-sized piece of ginger grated; 200 ml coconut milk; 1 tsp maple syrup or honey; 1 tsp heaped salt; 1 tsp heaped turmeric; 1 tsp heaped cumin; 400 g cooked rice, to serve

These coconut turmeric baked chicken thighs are rich, fragrant, and easy enough for a weeknight dinner. Juicy chicken roasts over tender greens in a lightly sweet coconut sauce, then finishes under the grill for crisp, golden skin.

Servings4 Portions

Prep Time5 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

chicken thighs skin on, about 130 g with bone in
6
spring greens or spinach, roughly chopped
250 g
onion, finely sliced
1
garlic grated
2 clove
thumb-sized piece of ginger grated
1
coconut milk
200 ml
maple syrup or honey
1 tsp
heaped salt
1 tsp
heaped turmeric
1 tsp
heaped cumin
1 tsp
cooked rice, to serve
400 g

Step-by-Step Instructions

In a large bowl, combine the chicken thighs with the salt, turmeric, cumin, grated garlic, grated ginger, and 3 tbsp of the coconut milk. Rub the marinade all over the chicken and let it sit for at least 15 minutes, or refrigerate for longer if you have extra time.

Preheat the oven to 180C (160C fan/gas 4). Spread the sliced onion and chopped spring greens or spinach in a baking tray. Pour over the remaining coconut milk and maple syrup or honey, then toss to coat.

Bake the greens mixture for 10 minutes, stirring once or twice, until the vegetables begin to soften and wilt. Remove the tray from the oven and place the marinated chicken thighs on top, skin-side up.

Return the tray to the oven and bake for 40 minutes, stirring the greens underneath the chicken once or twice so they cook evenly and soak up the sauce.

Switch the oven to grill and cook for 8 to 10 minutes more, until the chicken skin is crisp and lightly charred in places. Serve hot with cooked rice and spoon the coconut greens alongside.