Dinner

Coconut & Turmeric Baked Chicken Thighs Recipe

ByEthan Lark December 1, 2025December 1, 2025

Introduction

This coconut and turmeric baked chicken thighs recipe combines warm spices with creamy coconut milk for a comforting and flavorful meal. Tender chicken thighs are cooked with vibrant greens and served over fluffy rice, making it a perfect weeknight dinner that feels special.

The image shows a white rectangular baking dish filled with six golden-brown cooked chicken thighs. The chicken thighs sit on a bed of dark green cooked leafy vegetables covered in a layer of light brown broth or sauce. A silver serving fork rests on the right side of the dish, with its prongs partially submerged in the sauce. The dish is placed on a white marbled surface, and there is a green cloth partially visible to the left of the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 chicken thighs, skin on
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
Thumb-sized piece of ginger, grated
200ml coconut milk
1 onion, finely sliced
250g spring greens or spinach, roughly chopped
1 tsp maple syrup or honey
400g cooked rice, to serve

Instructions

Step 1: In a bowl, combine the chicken thighs with turmeric, cumin, grated garlic, grated ginger, and 3 tablespoons of coconut milk. Rub the marinade into the chicken and let it rest for at least 15 minutes, or longer for more flavor.
Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 4. Spread the sliced onion and spring greens evenly in a baking tray. Pour in the remaining coconut milk, add the maple syrup, and 150ml of water. Place in the oven and cook for 10 minutes, stirring occasionally to help the greens wilt.
Step 3: Remove the tray and place the marinated chicken thighs on top of the greens. Return to the oven and bake for 20 minutes, stirring the greens occasionally to keep them tender.
Step 4: Turn on the grill and cook the chicken for an additional 8-10 minutes, or until the skin is crispy and golden. Serve the chicken and greens hot with cooked rice.

Tips & Variations

For extra zing, add a squeeze of fresh lime juice just before serving.
Swap spring greens for kale or chard if preferred, but adjust cooking time to soften tougher leaves.
If you like a touch of heat, sprinkle some chili flakes into the marinade.

Storage

Store any leftover chicken and greens in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stove until warmed through. The skin may lose some crispness after reheating but the flavors remain delicious.

How to Serve

The image shows a white rectangular baking dish filled with six pieces of cooked chicken thighs, arranged in two rows of three. The chicken has a golden-brown crispy skin with a slightly shiny texture, sitting on a layer of cooked dark green leafy vegetables mixed with some small pieces of light green onions. There is a small amount of light yellowish broth around the chicken and vegetables. A silver fork is placed inside the dish on the right side, resting on the food. The dish is on a white marbled surface with a green cloth on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts are leaner and may dry out more quickly. Reduce baking time accordingly and watch closely to keep them juicy.

Is coconut milk necessary for this recipe?

Coconut milk adds creaminess and subtle sweetness that balances the spices, but you can substitute with heavy cream or a non-dairy alternative if preferred.