Spice Route Chicken
Embark on a culinary adventure with Spice Route Chicken, a dish that combines the bold, exotic flavors of global spice markets into one irresistible meal. Tender, bite-sized chicken thighs are infused with an aromatic blend of cumin, coriander, turmeric, and smoked paprika, while hints of cinnamon and red chili flakes add warmth and depth. A luscious coconut milk and chicken stock base brings creamy richness to the dish, perfectly balanced with bright lime juice and a touch of honey for subtle sweetness. Finished with fresh cilantro and served over fragrant basmati rice, this flavorful chicken recipe comes together in under an hour, making it ideal for weeknight dinners or special occasions. Bring the flavors of the spice route to your kitchen with this vibrant, easy-to-make recipe!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 piece cinnamon stick
- 0.25 teaspoon red chili flakes
- 13.5 ounces coconut milk
- 0.5 cup chicken stock
- 2 tablespoons lime juice
- 1 tablespoon honey
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups basmati rice, cooked (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season them with half the salt and black pepper. Set aside.
Heat a large skillet or Dutch oven over medium heat and add the olive oil.
Sauté the chopped onion for 3-4 minutes, until softened and translucent.
Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
Stir in the cumin, coriander, turmeric, smoked paprika, cinnamon stick, and red chili flakes. Cook for 1 minute to toast the spices.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and cook for 20 minutes, stirring occasionally to prevent sticking.
Remove the lid and stir in the lime juice, honey, and remaining salt and black pepper. Cook uncovered for another 5 minutes to thicken the sauce slightly.
Discard the cinnamon stick, then garnish the dish with freshly chopped cilantro.
Serve the Spice Route Chicken hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 12.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 673 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.
