Madagascar Chicken

Transport your taste buds to the exotic flavors of the Indian Ocean with this Madagascar Chicken recipe, a dish that perfectly balances bold spices and creamy comfort. Featuring tender, bone-in chicken thighs simmered in a rich, golden coconut milk sauce infused with smoked paprika, turmeric, cumin, and a hint of ginger, this dish packs a warm, aromatic punch. Fresh tomatoes and lime juice add a vibrant tang, while a sprinkle of fresh cilantro ties it all together. Whether you're drawn to the luxurious texture of coconut milk or the lightly spiced kick of cayenne pepper, this recipe is a one-pot wonder that's as easy to make as it is impressive to serve. Ideal when paired with fluffy rice, Madagascar Chicken is a weeknight-friendly recipe that doubles as a crowd-pleasing centerpiece for special occasions.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper (optional)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked rice (for serving)

Directions

Step 1

Pat the chicken thighs dry with a paper towel, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.

Step 5

Stir in the diced tomatoes, smoked paprika, turmeric, cumin, and cayenne pepper (if using). Cook for 2-3 minutes until the tomatoes begin to break down and the spices are well combined.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Return the chicken thighs to the skillet, skin-side up. Cover the skillet and simmer over low heat for 30-35 minutes, or until the chicken is fully cooked and tender.

Step 8

Remove the lid and stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the Madagascar Chicken hot over a bed of cooked rice. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(2813.8g)

Amount per serving	% Daily Value*
Calories	3493.6

Total Fat 172.6g	0%
Saturated Fat 45.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 3752.1mg	0%
Total Carbohydrate 295.5g	0%
Dietary Fiber 11.8g	0%
Total Sugars 41.9g
Protein 193.1g	0%

Vitamin D 0IU	0%
Calcium 344.6mg	0%
Iron 15.9mg	0%
Potassium 3570.3mg	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: 44.3%

Protein: 22.0%

Carbs: 33.7%