Chicken Mace
Indulge in the exquisite flavors of Chicken Mace, a hearty dish that balances warm spices and creamy richness with every bite. This recipe features bone-in chicken thighs infused with the earthy notes of mace, coriander, and cumin, complemented by the vibrant hues of turmeric and paprika. Searing the chicken to golden perfection before simmering it in a luscious coconut milk and tomato-based sauce ensures a melody of bold, comforting flavors. The dish is further elevated with fresh ginger, garlic, and a bright splash of lemon juice, while chopped cilantro adds a fragrant finishing touch. Perfectly paired with steamed rice or warm flatbreads, Chicken Mace is a show-stopping meal that’s easy to make yet feels gourmet, ready in under an hour and perfect for a cozy dinner or special occasion.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 1 teaspoon Mace
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Onion, finely chopped
- 1 large Tomato, diced
- 1 cup Coconut milk
- 0.5 cup Chicken stock
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the chicken thighs under cold water and pat dry with paper towels. Set aside.
In a small bowl, combine mace, ground coriander, cumin, paprika, turmeric, salt, and black pepper. Mix well to form a spice blend.
Rub the spice blend onto the chicken thighs, ensuring they are evenly coated. Let the chicken sit for 10 minutes to absorb the flavors.
Heat vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the diced tomato to the skillet, cooking until it breaks down and forms a thick base, about 5-7 minutes.
Pour in the coconut milk and chicken stock, stirring well to incorporate the flavors.
Return the chicken thighs to the skillet, making sure they are submerged in the sauce.
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and stir in the lemon juice. Adjust the seasoning with salt if needed.
Garnish with freshly chopped cilantro and serve hot. Pair with steamed rice or warm flatbreads for a complete meal.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
