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Coconut & Turmeric Baked Chicken Thighs Recipe

★★★★★

4.5 from 52 reviews
  • Author: Ben
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Halal

Description

This vibrant and comforting Coconut & Turmeric Baked Chicken Thighs recipe combines the rich flavors of turmeric, cumin, garlic, and ginger with creamy coconut milk. Tender chicken thighs are marinated and baked atop a bed of wilted spring greens and onions, then finished under the grill for perfectly crispy skin. Served with steamed rice, this dish delivers a wholesome and aromatic meal full of warm spices and fresh greens.

Ingredients

Scale

Chicken and Marinade

  • 6–8 chicken thighs, skin on
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 garlic cloves, grated
  • Thumb-sized piece of ginger, grated
  • 3 tbsp coconut milk (from the 200ml)

Vegetables and Sauce

  • 200ml coconut milk
  • 1 onion, finely sliced
  • 250g spring greens or spinach, roughly chopped
  • 1 tsp maple syrup or honey
  • 150ml water

To Serve

  • 400g cooked rice

Instructions

  1. Marinate the Chicken: Place the chicken thighs in a large bowl. Add turmeric, cumin, grated garlic, grated ginger, and 3 tablespoons of coconut milk. Rub the marinade thoroughly into the chicken. Cover and leave to marinate for at least 15 minutes, or longer if you have time, to allow flavors to develop.
  2. Preheat and Prepare Greens: Heat the oven to 180°C (160°C fan)/Gas mark 4. In a baking tray, scatter the finely sliced onion and roughly chopped spring greens or spinach. Pour in the remaining coconut milk, add the maple syrup or honey, and 150ml water. Place the tray in the oven and cook for 10 minutes, stirring regularly to help wilt the greens evenly.
  3. Add Chicken and Bake: Remove the tray from the oven and nestle the marinated chicken thighs on top of the greens. Return the tray to the oven and bake for 20 minutes, stirring the greens occasionally to prevent sticking and ensure even cooking.
  4. Grill for Crispy Skin: Turn the oven grill on high. Grill the chicken and greens for a further 8-10 minutes until the chicken skin is golden brown and crispy. Keep a close eye to avoid burning.
  5. Serve: Serve the crispy baked chicken thighs alongside the coconut-infused greens with a helping of cooked rice for a complete and satisfying meal.

Notes

  • For extra flavor, marinate the chicken overnight if possible.
  • You can substitute the spring greens with spinach, kale, or Swiss chard.
  • If you prefer a spicier dish, add a small chopped chili to the marinade.
  • Use honey instead of maple syrup if preferred, but adjust sweetness to taste.
  • Ensure the chicken thighs are skin-on for the best crispy texture after grilling.
  • Prep Time: 20 minutes (including marinating time)
  • Cook Time: 40 minutes (30 minutes baking + 8-10 minutes grilling)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion (with influences from South Asian flavors)

Keywords: chicken thighs, turmeric chicken, coconut milk, baked chicken, healthy dinner, easy chicken recipe, spring greens, spiced chicken

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Find it online: https://kitchenwithben.com/coconut-and-turmeric-baked-chicken-thighs-recipe/