Andre Prost Coconut Milk makes a silky sauce that soothes the heat from these Brazilian spices, which have their roots in Spanish and African cuisines.
- 15 minutes to assemble
- 20 minutes to cook
- Total time: 35 minutes
- 4 Servings
- Mix ground cumin, coriander, salt, garlic powder, cayenne, turmeric and black pepper in small bowl. Lay chicken thighs on sheet pan and sprinkle both sides of thighs with spice mix. Pat all spice mixture into chicken.
- Heat olive oil in large skillet over medium-high heat. Add thighs and cook each side 5 minutes or until nicely browned. Remove to bowl and cover.
- Add onions, minced garlic and ginger to hot skillet. Cook, stirring onions until they start to turn golden brown. Add diced tomatoes and Coconut Milk, scraping up all browned bits in skillet. Stir to combine.
- Add thighs with accumulated juices to skillet and actively simmer 5 minutes or until chicken is cooked through. Salt and pepper to taste. Sprinkle with cilantro and serve with rice.