One Pot Coconut Milk & Turmeric Baked Chicken Thighs with Spring Greens & Potatoes
Lots of flavour on that skin
Yes, it’s chicken again, this time with turmeric which gives the chicken an amazing golden colour and a taste that is equally as great.
As you probably already know, chicken thighs are my go-to pieces of the bird.
Not for me the breast, although the lovely Mr G loves chicken breast, so together we make the perfect chicken eating machine.
Chicken thighs all the way for this dish, bones in too.
Leaving the bones in means more flavour and lots of juice to add to the coconut milk sauce, but if you’re not into bone picking, I am and I’m a bloody great bone picker too, just buy the thighs with no bones.
When everything is cooked together, what you get is a sharing dish that needs big chunks of bread so that subtle umami sauce doesn’t get wasted.
A meal in one pot, good enough to serve to friends, family and dinner guests too.
Remember those?
Go on, give it a go
Enjoy your sweet life.
What You Need
Chicken Thighs – Bone on – 2-3 Thighs per person – Chicken skin on
1 Tsp Turmeric
1 Tsp Cumin
2 Garlic Cloves – grated
Fresh Ginger- ½ inch piece - grated
1 Tin of Coconut Milk
1 Onion Finely Sliced
250g Spring Greens- See Tip Box
700g Potatoes – Chopped into cubes – Washed, Skin On - See Tip Box
1 Tbsp Maple Syrup
1 Red Pepper -De-seeded and sliced
1 Yellow Pepper – De-seeded and sliced
150mls Water
Maldon Salt
Pepper
One pot full of flavour
How It’s Done
Mix together the turmeric, cumin, garlic, ginger and 3 tablespoons of the coconut milk.
Add the chicken thighs into the bowl with the turmeric mixture and massage the mix all over the chicken including the skin
Set the chicken aside to marinade for at least 15 minutes.
Heat the oven to 180c
In a shallow oven proof dish scatter the sliced onions, greens, potatoes and peppers.
Pour the remaining coconut milk, maple syrup and water into a jug and mix together.
Pour the coconut milk mixture over the vegetables and mix it all together
Place the marinated chicken thighs on top of the vegetables, skin side up.
Place the pot into the hot oven and cook for 30 minutes until the chicken is cooked all the way through.
Half way through cooking, give a mix the vegetables making sure not to get the chicken skin covered in sauce.
Once the chicken is cooked and the potatoes are soft, take the oven dish to the table and serve with big chunks of bread to soak up the fabulous sauce.
Chicken marinating
Tip Box
Potatoes - I used small potatoes and chopped those up. if you only have larger potatoes in the pantry, scrub those clean and dice into cubes.
Spring Greens - No Spring greens? Use spinach
