Chicken with coconut and rosemary potatoes

Name: Chicken with coconut and rosemary potatoes - Tincuta J.
Ingredients: I used for the meat: 6 skinless and boneless chicken thighs soy sauce 1 teaspoon garam masala 1/2 teaspoon harissa canola oil For the potatoes: 15; 20 pieces of potatoes bay leaves rosemary butter salt olive oil

Meat - Chicken with coconut and rosemary potatoes by Tincuta J. - Recipia

On cold days, it feels natural to think of something warm and hearty. I don't usually combine meat with potatoes too often, but sometimes I make an exception. The roasted potatoes with rosemary and bay leaves turned out great alongside the tender chicken thighs with a coconut crust baked in the oven. For me, it's the kind of meal that is made without complications, without complicated techniques. I had a side of sour cabbage salad, which went well for lunch, especially on a weekend. Quick Info Total time: about 1 hour and 45 minutes Preparation time: 20 minutes Cooking time: 1 hour and 20-25 minutes (potatoes 30+ minutes, chicken 45-60 minutes, depending on the oven) Servings: 5-6 people Difficulty: easy Recipe type: hearty lunch, family meal Ingredients For the meat: 6 skinless, boneless chicken thighs soy sauce (to taste, for marinade) 1 teaspoon garam masala 1/2 teaspoon harissa (or to taste) radiant oil (for baking and marinade) grated coconut (for sprinkling on top) For the potatoes: 15-20 potatoes (small or medium) bay leaves fresh or dried rosemary butter (for greasing the pan) salt olive oil For serving: sour cabbage olive oil sweet or hot paprika Preparation method 1. Preparing the chicken 1. Wash and clean the chicken thighs. If they are very large, you can cut them in half. 2. Place the thighs in a bowl. Pour enough soy sauce over them to lightly cover them. Add garam masala and harissa. Mix well to coat the spices evenly. 3. Let marinate for about an hour, covered, in the fridge or on the counter if it’s not too warm. 4. Preheat the oven to high temperature (200-220°C). 5. Transfer the thighs with the marinade into a heat-resistant dish, preferably glass. 6. Sprinkle grated coconut on top. Don’t put too much, just enough to form a thin crust. 7. Drizzle with a little radiant oil. 8. Place the dish in the oven on the top rack for 10 minutes on high heat to form the crust. 9. After 10 minutes, reduce the temperature to medium (170-180°C), add a small cup of water to the dish, and let it cook for another 35-40 minutes until the liquid reduces and the meat is browned. Check occasionally to ensure the sauce doesn't evaporate completely. 2. Potatoes with rosemary and bay leaves 1. Peel the potatoes, wash them well. 2. Cut each potato into thin slices, but not all the way through, so they don’t fall apart (accordion style). 3. Grease a dish with butter and arrange the potatoes side by side. 4. Place a small piece of bay leaf in each potato, tucked between the cuts. Sprinkle with rosemary. 5. Sprinkle with salt, a little turmeric if you want color, and drizzle with olive oil. 6. Bake the dish at 180°C for 30 minutes. 7. After 30 minutes, take the dish out, gently turn the potatoes with a spatula to brown them evenly. 8. Moisten a piece of parchment paper with water, wring it out, and place it over the potatoes directly in the dish. 9. Return the dish to the oven for another 20-25 minutes until the potatoes are tender but remain whole. 3. Serving Serve the chicken thighs with coconut crust and the aromatic potatoes alongside a sour cabbage salad mixed with olive oil and paprika. I didn’t feel the need for anything else. Why I make this recipe often It’s easy to organize, and I don’t need rare ingredients. The thighs marinate quickly, and the potatoes bake almost on their own. It helps me not to spend too much time in the kitchen, and the result is suitable for several people. It’s the kind of meal that fits well on weekends when something hearty is needed. Tips and variations Tips If you have thighs with bone and skin, that’s fine, just extend the oven time. Coconut can be added only in the last 15 minutes if you don’t want it to burn. Don’t put too much harissa if you don’t want it spicy. You can adjust the liquid in the dish with chicken if you notice the sauce reduces too quickly. Substitutions You can use chicken breast or other cuts, but the cooking time will change. New potatoes work well, but any type works if you cut them into thin slices. Radiant oil can be replaced with sunflower oil. Variations For an extra flavor, you can add a little crushed garlic to the marinade. The potatoes can be sprinkled with a bit of pepper or Italian herbs. If you don’t have garam masala, try a simple mix of oriental spices. Serving ideas They go well with pickles if you don’t have sour cabbage. You can make a fresh green salad as a side. If you want, you can sprinkle smoked paprika over the potatoes before serving. Frequently asked questions 1. Can I marinate the chicken thighs longer? Yes, you can marinate for 2-3 hours or overnight if you want a more intense flavor. It’s not mandatory. 2. Can I omit the coconut? You can skip it if you don’t want the coconut flavor, but the recipe is designed with it. It doesn’t affect the chicken's texture, just the taste and crust. 3. Can I use only large potatoes? Yes, but cut them into thicker slices. Small potatoes remain more compact after baking, but it’s not mandatory. 4. What do I do if the potatoes aren’t soft enough? Leave the dish covered with damp paper for another 10 minutes until they soften. 5. Can I use other spices for the potatoes? Yes, you can add thyme or a mix of herbs if you don’t have rosemary on hand. Nutritional values Estimated for one serving (chicken + potatoes, without salad): Calories: approx. 400-500 kcal Proteins: 30-35 g Carbohydrates: 45-55 g Fats: 12-18 g It depends a lot on the amount of oil, the type of potatoes, and how much coconut you use. It’s a hearty meal, balanced between proteins and carbohydrates. Storage and reheating Chicken can be stored in the fridge, covered, for up to 2 days. Potatoes don’t stay good for more than a day, but you can reheat everything in the oven or in a covered pan with a little water. I don’t recommend freezing; the texture won’t be the same. The recipe is best enjoyed on the day it’s prepared.

Chicken with coconut and rosemary potatoes

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