Coconut-Braised Chicken With Potatoes

By Yasmin Fahr

Published Dec. 10, 2022

Coconut-Braised Chicken With Potatoes
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
1¾ hours
Rating
4(650)
Comments
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This chicken and potato dish is a low-effort, one-pot weeknight dinner inspired by the rich, warming aroma of Indian curries and the slow cooking style of Moroccan tagines. Like many tagines, this recipe calls for first simmering the chicken gently, covered, then cooks it further, uncovered, to reduce the liquid and concentrate its flavors. Though the meal takes time to cook, set a timer and it becomes a set-it-and-pretty-much-forget-it situation. Chicken parts are braised in coconut milk laced with cumin, turmeric and fresh ginger until tender and falling off the bone, making this dish a comforting, cozy meal for any time of year. Serve with rice or bread to soak up the flavorful liquid. You can mix baby spinach into leftovers the next day to keep it feeling new.

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Ingredients

Yield:4 servings
  • 1(13-ounce) can unsweetened full-fat coconut milk
  • 4teaspoons minced or grated fresh ginger (from a 1½-inch piece)
  • 2limes, 1 zested and juiced (about ½ teaspoon and 1 tablespoon) and 1 halved
  • 1tablespoon ground turmeric 
  • 1tablespoon ground cumin
  • ½teaspoon red-pepper flakes
  • ½teaspoon whole black peppercorns
  • Kosher salt 
  • 1½pounds small (about ¾-inch) yellow baby potatoes (larger ones halved) 
  • 2½pounds bone-in, skin-on chicken parts, thighs or drumsticks, excess fat and skin trimmed
  • ¼cup fresh cilantro leaves, roughly chopped or torn
  • 2scallions, thinly sliced
  • White rice or bread (such as naan or pita), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1055 calories; 68 grams fat; 30 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 59 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 55 grams protein; 1437 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees.

  2. Step 2

    In a large Dutch oven or lidded oven-proof pot, add the coconut milk, ginger, lime zest and juice, turmeric, cumin, red-pepper flakes, peppercorns and 2 teaspoons salt; stir using a fork to dissolve any coconut clumps. Mix in the potatoes. Add the chicken, turn the pieces to coat in the liquid, then set them skin-side down, making sure they are halfway submerged. (It’s OK if everything is snug and potatoes are on top of the chicken.) Cover and cook for 1 hour in the center of the oven.

  3. Step 3

    Remove the lid, then use tongs to turn the chicken pieces over so they are skin-side up. Cook, uncovered, until the chicken is tender, falling off the bone and the potatoes are easily pierced with a fork, about 30 minutes more. Season to taste with salt.

  4. Step 4

    Squeeze ½ lime over the dish and cut the remaining lime into 4 wedges to serve at the table. Top the braised chicken with the cilantro and scallions, and serve with rice or bread.

Ratings

4 out of 5
650 user ratings
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Comments

MET

"light" coconut milk is basically just diluted full-fat coconut milk - instead of using "light", I suggest using a smaller amount of full-fat coconut milk and adding chicken stock to make up the missing liquid

Fran

Threw it all in my (retro) slow cooker and came home tonight to a very yummy, easy dinner.

Jackie

Diamond kosher - 2 teaspoons Morton’s kosher - 1 teaspoon https://www.tasteofhome.com/article/types-of-kosher-salt/

Alyssa

So many good ingredients but surprisingly bland. I used kosher salt and added a bit more at the end but it just didn’t have much flavor. Also wish the recipe had incorporated a step/steps for getting the chicken skin crispy so I’d actually want to eat it, but when it’s mushy I just end up removing it and the chicken underneath doesn’t have all the flavor in it. Not sure I’d make it again.

CrunchyKitten

Delicious and easy! I used skinless, boneless thighs (what I had on hand), so for the final, uncovered bake, I went 20mins instead of 30. Served with jasmine rice and fresh bell pepper slices. Has anyone tried this with tempeh instead of animal protein? If so, would the bake time be far less?

Emma

I added green beans during the second round of cooking and it was delicious

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