Samoan · beginner
Samoan Coconut Papaya Glazed Chicken Thighs
Juicy seared chicken thighs simmered in a vibrant Samoan-inspired sauce made of fresh ripe papaya puree, creamy coconut milk, lime, and chili.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat halal chicken thighs dry with paper towels and season with fine sea salt and garlic powder.
- 02
Heat coconut oil in a wide skillet over medium-high heat until shimmered.
- 03
Add chicken thighs to the skillet and cook for 5 to 6 minutes per side until golden brown.
- 04
In a medium bowl, whisk together ripe papaya puree, full-fat coconut milk, fresh lime juice, and red chili flakes.
- 05
Pour the papaya coconut glaze around chicken thighs in the skillet.
- 06
Reduce heat to medium-low and simmer uncovered for 10 minutes, spooning glaze over chicken regularly until internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- 07
Garnish with finely chopped scallions and serve warm over steamed rice.
A LITTLE KITCHEN KNOW-HOW
Pan Glazing
Cooking meat in pan reduction sauces so the sugars concentrate into an adherent glossy coating.
Notes from the kitchen
- Choose fully ripe papaya with soft, bright orange flesh for natural sweetness that balances lime acidity.
- Use an instant-read meat thermometer inserted into the thickest part of chicken to ensure safety.
- Original home-cooking adaptation inspired by Samoan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.