Coconut-Braised Chicken With Potatoes

Coconut-Braised Chicken With Potatoes

This chicken and potato dish is a low-effort, one-pot weeknight dinner inspired by the rich, warming aroma of Indian curries and the slow cooking style of Moroccan tagines. Like many tagines, this recipe calls for first simmering the chicken gently, covered, then cooks it further, uncovered, to reduce the liquid and concentrate its flavors. Though the meal takes time to cook, set a timer and it becomes a set-it-and-pretty-much-forget-it situation. Chicken parts are braised in coconut milk laced with cumin, turmeric and fresh ginger until tender and falling off the bone, making this dish a comforting, cozy meal for any time of year. Serve with rice or bread to soak up the flavorful liquid. You can mix baby spinach into leftovers the next day to keep it feeling new.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 350 degrees. 
  2. Step 2

    In a large Dutch oven or lidded oven-proof pot, add the coconut milk, ginger, lime zest and juice, turmeric, cumin, red-pepper flakes, peppercorns and 2 teaspoons salt; stir using a fork to dissolve any coconut clumps. Mix in the potatoes. Add the chicken, turn the pieces to coat in the liquid, then set them skin-side down, making sure they are halfway submerged. (It’s OK if everything is snug and potatoes are on top of the chicken.) Cover and cook for 1 hour in the center of the oven.
  3. Step 3

    Remove the lid, then use tongs to turn the chicken pieces over so they are skin-side up. Cook, uncovered, until the chicken is tender, falling off the bone and the potatoes are easily pierced with a fork, about 30 minutes more. Season to taste with salt.
  4. Step 4

    Squeeze 1/2 lime over the dish and cut the remaining lime into 4 wedges to serve at the table. Top the braised chicken with the cilantro and scallions, and serve with rice or bread.