East African Braised Chicken
Dive into the bold, aromatic flavors of East African Braised Chicken, a comforting one-pot dish that’s as hearty as it is vibrant. Tender, bone-in chicken thighs are seared to perfection before simmering in a rich, spiced sauce made with turmeric, coriander, cumin, and paprika. Baby potatoes and carrots soak up the fragrant broth, which is elevated with creamy coconut milk and a splash of tangy tomato. Fresh cilantro adds brightness, while a squeeze of lemon brings balance to every bite. Perfect for family dinners or meal prep, this dish pairs beautifully with steamed rice, flatbread, or sautéed greens. Easy to prepare yet deeply satisfying, this East African-inspired recipe will transport your taste buds with its warm and exotic flavors.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 1.5 cups chicken stock
- 8 pieces baby potatoes, halved
- 2 medium carrots, sliced
- 0.5 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lemon wedges, for serving
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat.
Sear the chicken thighs, skin side down, until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened, about 4-5 minutes.
Stir in the garlic, ginger, turmeric, coriander, cumin, and paprika, cooking for 1-2 minutes until fragrant.
Add the tomato paste and cook for another 1-2 minutes, stirring constantly.
Stir in the diced tomatoes and cook for 3-4 minutes, allowing the flavors to meld together.
Pour in the chicken stock and bring the mixture to a simmer. Scrape the bottom of the pot to deglaze and incorporate any browned bits.
Return the chicken thighs to the pot, along with the halved baby potatoes and sliced carrots.
Cover the pot with a lid and simmer on low heat for 35-40 minutes, stirring occasionally, until the chicken is tender and cooked through, and the vegetables are soft.
Stir in the coconut milk and allow the dish to simmer for an additional 5 minutes, adding salt to taste if needed.
Garnish the braised chicken with chopped cilantro before serving.
Serve hot with rice, flatbread, or sautéed greens, along with lemon wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.8 g | 342% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 36.0 g | ||
| Protein | 278.9 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6741 mg | 143% | |
*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.
