Coconut-Braised Chicken With Potatoes

By Yasmin Fahr

Published December 9, 2022

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1¾ hours
Rating
4(711)
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

  • 4 teaspoons minced or grated fresh ginger (from a 1 ½-inch piece)

  • 2 limes, 1 zested and juiced (about ½ teaspoon and 1 tablespoon) and 1 halved

  • 1 tablespoon ground turmeric 

  • 1 tablespoon ground cumin

  • ½ teaspoon red-pepper flakes

  • ½ teaspoon whole black peppercorns

  • Kosher salt 

  • 1 ½ pounds small (about ¾-inch) yellow baby potatoes (larger ones halved) 

  • 2 ½ pounds bone-in, skin-on chicken parts, thighs or drumsticks, excess fat and skin trimmed

  • ¼ cup fresh cilantro leaves, roughly chopped or torn

  • 2 scallions, thinly sliced

  • White rice or bread (such as naan or pita), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 278 milligrams cholesterol; 1055 calories; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams saturated fat; 68 grams fat; 6 grams fiber; 1437 milligrams sodium; 55 grams protein; 2 grams sugar

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.

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Ratings

4 out of 5
711 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/

Molly

This rocked. I put it all in the slow cooker on low for 4.5 hours, turned out great. Following others advice I add a few things: 2 cloves grated garlic, 1 cup of chicken broth, 1 head of chopped curly kale (at the end), and 1 tablespoon of brown sugar. Delicious and can’t wait to eat the rest tomorrow

Melanie

I used 1.5 lb chicken plus 12 oz cauliflower florets instead of 2.5 lbs of chicken. I also used 2 T of curry powder instead of turmeric and cumin. It was absolutely delicious. Husband loved it and so did I. Can’t wait to have leftovers.

Phil

Good and easy, but I cut salt in half and would cut by 3/4 next time. Served with yogurt to cut the over-saltiness.

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