Coconut & turmeric baked chicken thighs
Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 429 kcal | Sugar | 6 g |
| Carbs | 36 g | Cholesterol | – |
| Protein | 28 g | Sodium | 2 mg |
| Fat | 18 g | Fiber | 5 g |
| Sugar | 6 g | ||
| Cholesterol | – | ||
| Sodium | 2 mg | ||
| Fiber | 5 g |
Prep Time: 5 min Cook Time: 50 min Total Time: 55 min
https://www.bbcgoodfood.com/recipes/coconut-turmeric-baked-chicken-thighs
Ingredients
6-8 chicken thighs skin on, about 130g with bone in
1 heaped tsp salt
1 heaped tsp turmeric
1 heaped 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
Instructions
Put the chicken thighs in a bowl and add the salt, 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, and the maple syrup. 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 40 mins, stirring the greens underneath occasionally. Serve with rice.
Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.