Description

This Coconut & Turmeric Baked Chicken Thighs recipe combines tender, juicy chicken with the vibrant flavors of turmeric, cumin, garlic, and ginger, all enriched by creamy coconut milk. The dish features a bed of wilted spring greens and onions, baked to perfection and finished under a grill for crispy skin. Served with fluffy cooked rice, it’s a comforting yet exotic meal perfect for any night of the week.

Ingredients

Scale

Chicken Marinade

6–8 chicken thighs, skin on
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
Thumb-sized piece of ginger, grated
3 tbsp coconut milk (from the 200ml)

Vegetables & Sauce

1 onion, finely sliced
250g spring greens or spinach, roughly chopped
Remaining coconut milk (approx. 170ml)
1 tsp maple syrup or honey
150ml water

To Serve

400g cooked rice

Instructions

Marinate the Chicken: Put the chicken thighs in a bowl and add the turmeric, cumin, grated garlic, grated ginger, and 3 tablespoons of the coconut milk. Rub the marinade thoroughly into the chicken pieces and leave to marinate for at least 15 minutes, or longer if time allows, to absorb all the flavors.
Prepare the Greens and Sauce: Preheat the oven to 180°C (160°C fan)/gas mark 4. In a baking tray, scatter the sliced onion and roughly chopped spring greens. Add the remaining coconut milk, 150ml water, and maple syrup or honey. Stir everything together and bake in the oven for 10 minutes, stirring regularly to help the greens wilt evenly.
Bake the Chicken with Greens: Place the marinated chicken thighs on top of the wilted greens in the tray. Return the tray to the oven and bake for another 20 minutes. Stir the greens occasionally during baking to ensure even cooking and flavor distribution.
Crisp the Chicken Skin: After baking, switch on the grill. Place the tray under the grill and cook the chicken thighs for an additional 8-10 minutes until the skin becomes golden and crispy. Keep a close eye to prevent burning.
Serve: Serve the crispy, flavorful chicken thighs alongside the cooked greens and a portion of warm cooked rice for a complete and satisfying meal.

Notes

Marinating the chicken longer, even overnight, will deepen the flavors.
You can substitute spring greens or spinach with kale or Swiss chard if preferred.
To reduce calories, use light coconut milk and omit maple syrup or honey.
Cooking times may vary depending on your oven; ensure chicken is cooked through with no pink inside.
For extra flavor, garnish with fresh coriander or a squeeze of lime juice before serving.

Prep Time: 20 minutes (including marinating time)
Cook Time: 40 minutes (30 minutes baking + 8-10 minutes grilling)
Category: Main Course
Method: Baking
Cuisine: Fusion (Southeast Asian-inspired)

Keywords: coconut chicken, turmeric chicken, baked chicken thighs, coconut milk recipe, healthy chicken dinner, easy baked chicken