Equipment
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- 6 g kosher salt
- 2 g black pepper, freshly cracked
- 15 ml coconut oil
Aromatics & Spices
- 150 g yellow onion, finely diced
- 3 garlic, minced
- 15 g fresh ginger, peeled and grated
- 4 g ground cumin
- 2 g ground cinnamon
Braising Liquid & Garnish
- 400 g canned crushed tomatoes
- 400 ml full-fat coconut milk, stirred well
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Pat the chicken thighs completely dry. Season evenly on all sides with the kosher salt and black pepper.
Heat the coconut oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed until golden and crispy, about 6 to 8 minutes. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate and leave the rendered fat in the pot.
Reduce the heat to medium. Add the finely diced yellow onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Sprinkle the ground cumin and ground cinnamon over the aromatics. Stir continuously for 30 seconds to toast the spices, being careful not to let them burn.
Pour in the canned crushed tomatoes and coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot along with any resting juices, ensuring they are nestled into the liquid but the crispy skin remains exposed above the liquid line. Bring to a gentle simmer, then reduce heat to low. Cover partially and braise until the chicken is tender and reaches an internal temperature of 74°C/165°F.
Remove from heat. Let the dish rest for 5 minutes, then garnish with chopped fresh cilantro before serving.
Chef's Notes
- Patting the chicken completely dry before searing is crucial. Surface moisture creates steam in the pan, which prevents the skin from achieving a deep, golden-brown crust.
- Do not discard the rendered chicken fat after searing. It carries immense savory flavor and forms the perfect base for sweating the onions and blooming the spices.
- Blooming spices by cooking them briefly in fat unlocks their fat-soluble flavor compounds, making the dish exponentially more fragrant than if you were to simply stir them directly into the tomato liquid.
- For the best texture and richness, use full-fat canned coconut milk rather than carton or lite coconut milk. The higher fat content emulsifies beautifully with the tomatoes to create a velvety sauce.
Storage
Refrigerator: 3 days — Store in an airtight container with the braising liquid.
Freezer: 3 months — Freeze in a freezer-safe container. The coconut milk may separate slightly upon thawing.
Reheating: Gently simmer on stovetop until internal temperature reaches 74°C/165°F. Stir well to re-emulsify the sauce.
