East African Braised Chicken

Dive into the bold, aromatic flavors of East African Braised Chicken, a comforting one-pot dish that’s as hearty as it is vibrant. Tender, bone-in chicken thighs are seared to perfection before simmering in a rich, spiced sauce made with turmeric, coriander, cumin, and paprika. Baby potatoes and carrots soak up the fragrant broth, which is elevated with creamy coconut milk and a splash of tangy tomato. Fresh cilantro adds brightness, while a squeeze of lemon brings balance to every bite. Perfect for family dinners or meal prep, this dish pairs beautifully with steamed rice, flatbread, or sautéed greens. Easy to prepare yet deeply satisfying, this East African-inspired recipe will transport your taste buds with its warm and exotic flavors.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 1.5 cups chicken stock
• 8 pieces baby potatoes, halved
• 2 medium carrots, sliced
• 0.5 cup coconut milk
• 2 tablespoons fresh cilantro, chopped
• 4 pieces lemon wedges, for serving

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat.

Step 3

Sear the chicken thighs, skin side down, until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.

Step 4

In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened, about 4-5 minutes.

Step 5

Stir in the garlic, ginger, turmeric, coriander, cumin, and paprika, cooking for 1-2 minutes until fragrant.

Step 6

Add the tomato paste and cook for another 1-2 minutes, stirring constantly.

Step 7

Stir in the diced tomatoes and cook for 3-4 minutes, allowing the flavors to meld together.

Step 8

Pour in the chicken stock and bring the mixture to a simmer. Scrape the bottom of the pot to deglaze and incorporate any browned bits.

Step 9

Return the chicken thighs to the pot, along with the halved baby potatoes and sliced carrots.

Step 10

Cover the pot with a lid and simmer on low heat for 35-40 minutes, stirring occasionally, until the chicken is tender and cooked through, and the vegetables are soft.

Step 11

Stir in the coconut milk and allow the dish to simmer for an additional 5 minutes, adding salt to taste if needed.

Step 12

Garnish the braised chicken with chopped cilantro before serving.

Step 13

Serve hot with rice, flatbread, or sautéed greens, along with lemon wedges on the side for an added burst of flavor.

Nutrition Facts

Serving size	3160.1 grams (3160.1g)

Amount per serving	% Daily Value*
Calories	4070

Total Fat 266.80g	342%
Saturated Fat 68.80g	344%
Polyunsaturated Fat 16.80g
Cholesterol 1247mg	416%
Sodium 4034mg	175%
Total Carbohydrate 133.50g	49%
Dietary Fiber 23.90g	85%
Total Sugars 36.00g
Protein 278.90g	558%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 26mg	146%
Potassium 6741mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 27.5%

Carbs: 13.2%