The Most Delicious Coconut-Braised Chicken Thighs

Looking for a new food story? Once upon a time there were coconut-braised chicken thighs with chickpeas and spinach, served over warm turmeric rice.

Have you ever heard the expression you are what you eat?  It is true, the food you put into your body becomes a part of you, but the reverse is also true.  What you eat is who you are.  The food choices we make can also reflect the people we are and where we come from.  These flavors can reflect our moods, our mindsets, our heritage, our traditions.  They tell a story beyond calories.  Allow me to tell you a food story. Once upon a time there were coconut-braised chicken thighs. When I made this recipe I not only cooked a meal that tasted delicious (in my humble opinion), but that also told a story.  My story.

I was born in South Korea, adopted by American parents.  My husband’s family hails from Albania.  I have a desire to travel the world and I consider myself a global citizen. This is one of many fusion dishes that are the perfect marriage between Asian flavors and those of the Mediterranean, with nods to numerous other flavors in between.  These dishes that combine flavors and aromas from all over the world are my favorite to cook because they have so much personality, always keep you guessing, and reflect the diversity that I love so much about my family. If you try this recipe I’d love to hear how you made it reflect your own story. What did your dinner say about you?

Coconut-Braised Chicken Thighs With Chickpeas And Spinach

A delicious fusion recipe combining Asian and Mediterranean flavors and ingredients.

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Course Main Course

Cuisine Fusion

Servings 6 servings

Equipment

• dutch oven

Ingredients

  

• 6 boneless, skinless chicken thighs
• salt and pepper
• 2 tbsp canola oil
• 5 garlic cloves, thinly sliced
• 1 large red onion, thinly sliced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp ground ginger
• 2 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp crushed red pepper flakes Add to taste.
• 2 cans full-fat coconut milk I used light coconut milk to lighten the dish a bit, but if you can definitely use the full-fat for extra flavor!
• 3 cups chicken broth
• 2 cans chickpeas, drained and rinsed
• 2 tsp fish sauce (optional) This is totally optional, but don't be scared! Fish sauce adds excellent umami flavor to the dish.
• 1 package frozen spinach
• 3/4 cup toasted cashews, coarsely chopped
• 1 lime, halved

Instructions

 

• Pat the chicken dry and season with salt and pepper. Heat the oil in a dutch oven, or other large skillet, over medium heat. Sear the chicken about 8 to 10 minutes on each side. You'll know it's time to flip when the chicken browns and forms a bit of a crust, and releases easily from the pot.
• Once fully cooked, transfer the chicken pieces to a large plate. Now it's time to add the garlic and about 3/4 of the onion to the pot, and season with salt and pepper. Cook until softened, stirring occassionally, about 5 minutes. Add the gochujang, ginger, turmeric, cumin, and red pepper flakes. Cook until the mixture begins to caramelize, about 2 minutes. Be careful not to burn the mixture, adjust the heat as necessary.
• Add the coconut milk and chicken broth, and bring to a simmer. Now return the chicken to the pot and add the chickpeas. Season again with salt and pepper. It's important to season well throughout the cooking process to achieve a rich flavor! Reduce the heat to low and simmer with the lid on for about 30 minutes.
• Prepare the frozen spinach as directed. Make sure to drain as much water from the spinach after cooking. Set aside.
• After 30 minutes, remove the lid, add the cooked spinach, and continue to gently simmer until the chicken is super tender and the liquid has thickened. This should take about 20-25 minutes. Now add the fish sauce if desired. Serve over turmeric-infused rice with the remaining onion, the cashews, and a squeeze of lime on top. Bon appetit!

Notes

To make Turmeric Rice:

1. Melt 1 tbsp of butter in a pot over medium heat.  Stir in 2 cups of jasmine rice (or any long grain rice), making sure to evenly coat the rice.
2. Add in a pinch or two of turmeric (or however much you want!) and stir until well incorporated.
3. Add 4 cups of water.  Then add a generous sprinkle of salt to enhance the flavor.  Stir well.
4. Raise the heat to high.  When the water starts to boil, reduce to a low simmer and place the lid on top of the pot.  Simmer for about 18 minutes.  
5. When rice is done cooking, remove the lid and let it sit for about 5 minutes.  Then fluff with a fork and it’s ready to serve!

Keyword asian cuisine, chicken thighs, chickpeas, coconut milk, dinner, eat, fusion food, kitchen experiment, mediterranean cuisine, recipe, spinach, stew

This post was all about the most delicious coconut-braised chicken thighs.

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