Coconut braised chicken

By Roger Mooking
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Coconut Braised Chicken

  • 3/4 cup chicken stock
  • 3/4 cup coconut milk
  • 1 1/4 cup finely diced white onion
  • 1 tablespoon grated garlic
  • 1 teaspoon kosher salt
  • 1/4 Tsp freshly ground black pepper
  • 8 chicken thighs (bone in/skin on)
  • 1/2 teaspoon cumin seeds
  • Salt and pepper to season
  • 1 cup loosely packed fresh Thai basil leaves


  1. Heat oven to 425 degrees Fahrenheit.
  2. In a large oven-safe pan add stock, coconut milk, onion, garlic, salt and pepper. Mix well until evenly combined.
  3. Make sure chicken is patted dry and season both sides with salt and pepper. Evenly distribute the cumin seeds on the skin side of the chicken. Place the chicken skin side up in the pan with liquid, making sure to not crowd the pan. Place pan in oven for 40 mins or until chicken is fully cooked and the skin is brown and crunchy.
  4. Remove pan from oven and baste the chicken with the cooking liquid and softened onions from the pan.
  5. Finish by sprinkling Thai basil all over the chicken and serve hot with the sides of your choice.

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