Dinner
Coconut Braised Chicken Thighs
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
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This chicken dish has the flavors of Southeast Asia with coconut milk and ginger. An easy dinner to prep, serve this chicken over rice to soak up all that delicious sauce.
TIP: For added flavor, add 1 tablespoon curry powder and 1 tablespoon chili paste in step 7.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 8 (approx. 6 ounces each) bone-in, skin-on chicken thighs
- kosher salt, as desired
- ground black pepper, as desired
- 1 tablespoon canola oil
- 4 cloves garlic, peeled, minced
- 1 tablespoon ginger, peeled, minced
- 1 large white onion, diced
- 2 cans (13 1/2 ounces each) coconut milk
- 2 cups chicken stock
- 2 sweet potatoes, cut in 1-inch pieces
- 1 bag (6 ounces) baby spinach
- cooked rice, as desired
Utensils
- Tongs
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Step 1
Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
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Step 2
While unit is preheating, season the chicken with salt and pepper on both sides.
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Step 3
When preheating is complete, place the oil in the pot. Place the chicken in the pot, skin-side down, and cook for 10 minutes.
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Step 4
After 10 minutes, use tongs to remove the chicken from the pot and set aside.
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Step 5
Add the garlic, ginger, and onion to the pot. Cook for 5 minutes, stirring frequently.
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Step 6
Add the coconut milk, chicken stock, potatoes, salt, and pepper to the pot. Stir to combine.
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Step 7
Place the chicken, skin-side up, back into the pot. Nestle chicken pieces into the potatoes and sauce, then cover with the lid.
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Step 8
Turn dial to BRAISE, set time to 2 hours, and press START/STOP to resume cooking.
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Step 9
When cooking is complete, remove the lid and allow the chicken to cool for 5 minutes before serving.
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Step 10
Serve the chicken hot with rice as desired.
