Nutrition Facts for Madagascar chicken

Madagascar Chicken

Transport your taste buds to the exotic flavors of the Indian Ocean with this Madagascar Chicken recipe, a dish that perfectly balances bold spices and creamy comfort. Featuring tender, bone-in chicken thighs simmered in a rich, golden coconut milk sauce infused with smoked paprika, turmeric, cumin, and a hint of ginger, this dish packs a warm, aromatic punch. Fresh tomatoes and lime juice add a vibrant tang, while a sprinkle of fresh cilantro ties it all together. Whether you're drawn to the luxurious texture of coconut milk or the lightly spiced kick of cayenne pepper, this recipe is a one-pot wonder that's as easy to make as it is impressive to serve. Ideal when paired with fluffy rice, Madagascar Chicken is a weeknight-friendly recipe that doubles as a crowd-pleasing centerpiece for special occasions.

Nutriscore Rating: 72/100
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Image of Madagascar Chicken
Prep Time:15 mins
Cook Time:45 mins
Total Time:60 mins
Servings: 4

Ingredients

  • 6 pieces chicken thighs (bone-in, skin-on)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium tomatoes, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cayenne pepper (optional)
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 cups cooked rice (for serving)

Directions

Step 1

Pat the chicken thighs dry with a paper towel, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.

Step 5

Stir in the diced tomatoes, smoked paprika, turmeric, cumin, and cayenne pepper (if using). Cook for 2-3 minutes until the tomatoes begin to break down and the spices are well combined.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Return the chicken thighs to the skillet, skin-side up. Cover the skillet and simmer over low heat for 30-35 minutes, or until the chicken is fully cooked and tender.

Step 8

Remove the lid and stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the Madagascar Chicken hot over a bed of cooked rice. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size 2813.8 grams (2813.8g)
Amount per serving % Daily Value*
Calories 3494
Total Fat 172.60g 221%
Saturated Fat 45.30g 226%
Polyunsaturated Fat 2.70g
Cholesterol 729mg 243%
Sodium 3752mg 163%
Total Carbohydrate 295.50g 107%
Dietary Fiber 11.80g 42%
Total Sugars 41.90g
Protein 193.10g 386%
Vitamin D 0IU 0%
Calcium 345mg 27%
Iron 16mg 88%
Potassium 3570mg 76%
*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: 44.3%
Protein: 22.0%
Carbs: 33.7%