Best 3 Coconut Braised Chicken Thighs With Turmeric And Peppers Recipes

Coconut Braised Chicken Thighs with turmeric and Peppers is a delightful blend of flavors that will tantalize your taste buds. This comforting dish is prepared using tender chicken thighs browned to perfection and then braised in a creamy, aromatic sauce infused with the vibrant flavors of turmeric, aromatic peppers, and the delicate sweetness of coconut milk. The resulting dish is a harmonious symphony of flavors that will leave you craving more. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is sure to become a cherished favorite. So gather your ingredients, let's embark on this delightful culinary adventure, and experience the magic of Coconut Braised Chicken Thighs with Turmeric and Peppers.

Here are our top 3 tried and tested recipes!

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS

Coconut-Braised Chicken Thighs With Turmeric and Peppers image

Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.

Provided by Alexa Weibel

Categories dinner, curries, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and black pepper
6 bone-in, skin-on thighs or 4 bone-in, skin-on chicken legs (about 2 1/4 pounds total)
4 scallions, thinly sliced
1/4 cup finely chopped fresh lemongrass (cut from the tender centers of 2 stalks)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground turmeric
4 fresh makrut lime leaves (optional)
1 cup chicken stock
1 (14-ounce) can light coconut milk
5 ounces mini sweet peppers (about 7 peppers), trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded and chopped)
Fresh cilantro (small sprigs and chopped leaves) or basil (sliced), for serving
Cooked jasmine rice, rice noodles or fresh ramen noodles, for serving

Steps:

In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

COCONUT & TURMERIC BAKED CHICKEN THIGHS

Coconut & turmeric baked chicken thighs image

Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour

Provided by Melissa Thompson - Journalist and food writer

Categories Dinner

Time 45m

Number Of Ingredients 10

Ingredients

6-8 chicken thighs, skin on, about 130g with bone in
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
thumb-sized piece of ginger, grated
200ml coconut milk
1 onion, finely sliced
250g spring greens or spinach, roughly chopped
1 tsp maple syrup or honey
400g cooked rice, to serve

Steps:

Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES

Braised Chicken Thighs With Bell Peppers, Olives and Tomatoes image

This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)

Provided by KateL

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
kosher salt, to taste
fresh ground black pepper, to taste
2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
1 medium onion, thinly sliced (about 3/4 cup)
10 garlic cloves, crushed with the flat side of a knife blade
28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
1/4 cup Spanish olives, pitted and quartered
1 dried bay leaf
1 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup water
salt, to taste
black pepper, to taste

Steps:

In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
Discard bay leaf, serve hot over cooked pasta or rice.

Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5

Tips:

To save time, use pre-cut chicken thighs or cut them into even-sized pieces before cooking.
If you don't have coconut oil, you can substitute another type of cooking oil, such as olive oil or vegetable oil.
Adjust the amount of turmeric and cayenne pepper to taste. If you like a spicier dish, add more cayenne pepper.
Serve the chicken thighs with rice, quinoa, or your favorite side dish.

Conclusion:

This coconut braised chicken thighs recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are braised in a flavorful sauce made with coconut milk, turmeric, and cayenne pepper. The result is a tender and juicy chicken dish that is sure to please everyone at the table.