Spice Route Chicken

Embark on a culinary adventure with Spice Route Chicken, a dish that combines the bold, exotic flavors of global spice markets into one irresistible meal. Tender, bite-sized chicken thighs are infused with an aromatic blend of cumin, coriander, turmeric, and smoked paprika, while hints of cinnamon and red chili flakes add warmth and depth. A luscious coconut milk and chicken stock base brings creamy richness to the dish, perfectly balanced with bright lime juice and a touch of honey for subtle sweetness. Finished with fresh cilantro and served over fragrant basmati rice, this flavorful chicken recipe comes together in under an hour, making it ideal for weeknight dinners or special occasions. Bring the flavors of the spice route to your kitchen with this vibrant, easy-to-make recipe!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1.5 teaspoons ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 piece cinnamon stick
• 0.25 teaspoon red chili flakes
• 13.5 ounces coconut milk
• 0.5 cup chicken stock
• 2 tablespoons lime juice
• 1 tablespoon honey
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups basmati rice, cooked (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season them with half the salt and black pepper. Set aside.

Step 2

Heat a large skillet or Dutch oven over medium heat and add the olive oil.

Step 3

Sauté the chopped onion for 3-4 minutes, until softened and translucent.

Step 4

Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

Step 5

Stir in the cumin, coriander, turmeric, smoked paprika, cinnamon stick, and red chili flakes. Cook for 1 minute to toast the spices.

Step 6

Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides.

Step 7

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

Step 8

Reduce the heat to low, cover the skillet, and cook for 20 minutes, stirring occasionally to prevent sticking.

Step 9

Remove the lid and stir in the lime juice, honey, and remaining salt and black pepper. Cook uncovered for another 5 minutes to thicken the sauce slightly.

Step 10

Discard the cinnamon stick, then garnish the dish with freshly chopped cilantro.

Step 11

Serve the Spice Route Chicken hot over a bed of cooked basmati rice.

Nutrition Facts

Serving size	(1897.0g)

Amount per serving	% Daily Value*
Calories	2522.4

Total Fat 108.8g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 861.1mg	0%
Sodium 3104.3mg	0%
Total Carbohydrate 180.0g	0%
Dietary Fiber 8.7g	0%
Total Sugars 51.2g
Protein 201.1g	0%

Vitamin D 47.6IU	0%
Calcium 295.2mg	0%
Iron 12.7mg	0%
Potassium 2591.3mg	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: 39.1%

Protein: 32.1%

Carbs: 28.8%