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Jalapeño & Coconut Chicken Thighs

4.4
4
Notes
45 mins cook
This is sort of what you'd get if a coconut chutney and a chicken traybake had a baby. It’s deceptively simple to make and incredibly delicious.
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Jalapeno Coconut Chicken Thighs
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Serves
4
Jalapeño
Garlic Clove
Ginger
Shallot
Ground Coriander
Ground Cumin
Coriander
Lime
Coconut Milk
Skin-On Chicken Thigh
Desiccated Coconut
Chilli Flakes
Salt

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    Notes
    (4)

    S
    Shay K.
    13 days ago
    Really nice, something different for me to try. With these recipes where you blitz the sauce/ marinade, ive taken to making the day before leaving the chicken to sit in the sauce overnight, then when getting ready to cook I remove the excess sauce, salt and pepper the chicken and fry skin side down to render the fat, before putting into the over to cook through. I know this is meant to be an easy everything in one kind of meal but I like my chicken skin crispy.
    P
    Paddy C.
    16 days ago
    Flavour is decent! Banger for a healthy meal, needs a good bit of salt to bring out the flavours. Maybe a full lime is a bit on the zesty side, I’d go half next time 👌🏻
    L
    Louise O.
    8 months ago
    love this recipe - we make it alot. we do not add much coconut milk to make the chunky paste and then once we have placed the chicken fill in the gaps with more coconut milk, and then add more when we stir it part way through. the chicken skin we add plenty of rock salt and a tiny drizz of oil - the chicken gets so much flavour from the sauce. We do also cook it for far longer than stated, no desicated coconut and use Merchant Glorious Grains instead of white rice. I usually make a pickled cucumber salad to go with it - a really nice mid week dinner esp if you have people over
    B
    Bonita M.
    9 months ago
    chicken didnt come out crispy on top like that so I put it under the grill to char it, and the sauce was really watery. But the taste was good

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