Chicken Micronesia

Embark on a culinary journey with Chicken Micronesia, a rich and aromatic dish that brings the vibrant flavors of the Pacific to your kitchen. Juicy bone-in chicken thighs are seared to golden perfection, then simmered in a luscious coconut milk sauce infused with garlic, ginger, and a medley of spices like turmeric and curry powder. Hints of soy sauce, lime juice, and a touch of brown sugar create a perfect balance of savory, tangy, and sweet, while fresh cilantro adds a flavorful finishing touch. Served over steamed rice or cassava, this one-pot wonder is both hearty and exotic, making it an ideal recipe for a satisfying weeknight dinner or a unique centerpiece for your next gathering. With just 15 minutes of prep time, this tropical delight will quickly become a favorite in your rotation.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 400 ml coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 2 tablespoons cooking oil (such as vegetable or coconut oil)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 servings steamed rice or cassava (for serving)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

Step 2

Heat the cooking oil in a large skillet or pot over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 2-3 minutes until softened and translucent.

Step 4

Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 5

Stir in the turmeric powder and curry powder, toasting the spices gently for about 30 seconds.

Step 6

Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir well to combine and bring the liquid to a gentle simmer.

Step 7

Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat to maintain a gentle simmer.

Step 8

Cover the skillet and let the chicken cook for 25-30 minutes, flipping the pieces halfway through, until the chicken is cooked through and tender.

Step 9

Taste the sauce and adjust the seasoning as needed. Add more salt or lime juice if desired.

Step 10

Garnish with freshly chopped cilantro and serve hot with steamed rice or cassava on the side.

Nutrition Facts

Serving size	(2171.7g)

Amount per serving	% Daily Value*
Calories	3228.9

Total Fat 170.4g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 729mg	0%
Sodium 5011.0mg	0%
Total Carbohydrate 248.3g	0%
Dietary Fiber 6.3g	0%
Total Sugars 43.3g
Protein 184.7g	0%

Vitamin D 0IU	0%
Calcium 277.8mg	0%
Iron 19.8mg	0%
Potassium 2737.0mg	0%

*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: 47.0%

Protein: 22.6%

Carbs: 30.4%