Madagascar Chicken
Transport your taste buds to the exotic flavors of the Indian Ocean with this Madagascar Chicken recipe, a dish that perfectly balances bold spices and creamy comfort. Featuring tender, bone-in chicken thighs simmered in a rich, golden coconut milk sauce infused with smoked paprika, turmeric, cumin, and a hint of ginger, this dish packs a warm, aromatic punch. Fresh tomatoes and lime juice add a vibrant tang, while a sprinkle of fresh cilantro ties it all together. Whether you're drawn to the luxurious texture of coconut milk or the lightly spiced kick of cayenne pepper, this recipe is a one-pot wonder that's as easy to make as it is impressive to serve. Ideal when paired with fluffy rice, Madagascar Chicken is a weeknight-friendly recipe that doubles as a crowd-pleasing centerpiece for special occasions.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice (for serving)
Instructions
Pat the chicken thighs dry with a paper towel, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.
Stir in the diced tomatoes, smoked paprika, turmeric, cumin, and cayenne pepper (if using). Cook for 2-3 minutes until the tomatoes begin to break down and the spices are well combined.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up. Cover the skillet and simmer over low heat for 30-35 minutes, or until the chicken is fully cooked and tender.
Remove the lid and stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Madagascar Chicken hot over a bed of cooked rice. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 41.9 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3570 mg | 76% | |
*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.
