One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger
Recipe Date:
March 9, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 1 ½ to 2 pounds bone-in, skin-on chicken thighs, at room temperature
  • kosher salt and black pepper
  • 2 tbsps grapeseed or canola oil
  • 1 medium red onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red-pepper flakes
  • 1 (14-ounce) can cherry or diced tomatoes with their juices
  • 1 (13-ounce) can full-fat coconut milk
  • 3 tsps roughly chopped cilantro
  • 1 lime, quartered, for serving (optional)
  • steamed white rice, for serving (optional)

Tasting notes: Any recipe that has ginger, lime, coconut milk and cilantro practically screams for Riesling. We love how those ingredients speak to the brightness of the Brooks Riesling.

Serena's tips: Decrease the red pepper by half and definitely use the lemon!


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Recipe courtesy of Colu Henry and the New York Times. Photo curtsey of Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.