South African Chicken
Delight your taste buds with this bold and aromatic South African Chicken recipe, a one-pot wonder that combines tender, golden-seared chicken thighs with a rich, coconut milk-based sauce infused with warm spices like coriander, cumin, turmeric, and paprika. Featuring fresh ginger, garlic, and a splash of tangy lemon juice, this dish masterfully balances comforting creaminess with vibrant, zesty flavors. Perfect for weeknight dinners or special occasions, this 45-minute meal pairs beautifully with steamed rice or flatbread to soak up every last drop of the luscious sauce. Garnished with fresh cilantro, this globally inspired dish will effortlessly transform your kitchen into a culinary adventure.
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Recipe Information
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 1 large yellow onion
- 4 garlic cloves
- 2 teaspoons ginger (fresh, grated)
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 cup coconut milk
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon (juiced)
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Peel and finely chop the onion, garlic, and ginger.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onions. Sauté for 3-4 minutes until softened.
Add the garlic, ginger, ground coriander, cumin, paprika, cayenne pepper, and turmeric. Stir and cook for 1-2 minutes until the spices are fragrant.
Stir in the tomato paste and cook for another minute.
Pour in the chicken stock, deglazing the pan by scraping the bottom to release any browned bits.
Add the coconut milk and stir to combine, creating a rich sauce.
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 30 minutes.
After 30 minutes, check the chicken for doneness (internal temperature should reach 165°F/75°C). Adjust seasoning with salt and pepper if needed.
Stir in the juice of one lemon to add brightness to the dish.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice, flatbread, or a side of your choice.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 20.7 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1686 mg | 36% | |
*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.
