Trinidadian · beginner
Trinidadian Coconut Tamarind Halal Chicken Thighs
Succulent boneless chicken thighs pan-browned and braised gently in a vibrant sauce of sweet-tart tamarind, coconut milk, and sweet pimento peppers.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Coat halal chicken thighs evenly with green seasoning and 0.5 teaspoon salt in a bowl.
- 02
Heat coconut oil in a deep pan or skillet over medium-high heat.
- 03
Add chicken thighs to the pan and brown for 4 minutes per side until lightly caramelized, then transfer chicken to a plate.
- 04
Lower heat to medium, add diced yellow onion and pimento peppers to the remaining oil, and sauté for 3 minutes until softened.
- 05
Whisk in tamarind concentrate, brown sugar, and unsweetened coconut milk, bringing sauce to a low boil.
- 06
Return chicken thighs and accumulated juices to the pan, lower heat, cover, and simmer for 15 minutes until chicken reaches an internal temperature of 165°F (74°C) and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Balanced Acid Reduction
Combining acidic tamarind paste with rich coconut lipids to build a rich, complex braising glaze.
Notes from the kitchen
- Sweet pimento peppers add authentic Trinidadian aroma without spicy heat.
- Tamarind paste provides a rich tartness that pairs perfectly with sweet coconut milk.
- Original home-cooking adaptation inspired by Trinidadian; 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.