Coconut and Turmeric Baked Chicken Thighs

• chicken thighs6-8

  with skin, approx. 130 g with bone

• salt↗1 heaped tsp tsp
• turmeric↗1 heaped tsp tsp
• cumin↗1 heaped tsp tsp
• garlic cloves↗2

  grated

• ginger↗thumb-sized piece of

  grated

• coconut milk200ml ml
• onion↗1

  thinly sliced

• greens (e.g., spinach)250g g

  or spinach, roughly chopped

• maple syrup↗1 tsp tsp

  or honey

• cooked rice400g g

  for serving

Step-by-step instructions

1. 1

   Place the chicken thighs in a bowl and add salt, turmeric, cumin, garlic, ginger and 3 tbsp coconut milk. Rub the marinade into the meat and let it rest for at least 15 minutes, or longer if you have time.

2. 2

   Preheat the oven to 180 °C/160 °C convection/gas 4. Spread the onion and greens in a baking dish, add the remaining coconut milk and maple syrup. Bake for 10 minutes, stirring regularly so the greens soften. Place the chicken thighs on top, then return to the oven for another 40 minutes, occasionally stirring the greens underneath. Serve with rice.

3. 3

   Heat the grill and cook for another 8–10 minutes until the skin becomes crispy. Serve with rice.