Turmeric Chicken Thighs with Leek & Coconut
Golden-skinned chicken thighs baked with leeks in a fragrant coconut and turmeric sauce. Fish sauce adds umami depth while the rice cooks alongside. Ready in under an hour with minimal prep, this one-tray dish balances warm spices with creamy coconut milk for an effortless weeknight dinner.
Ingredients
- 1 cups Tilda basmati rice
- 6 chicken thighs with skin on
- 1 ½ tablespoons fish sauce
- 3 leeks, halved lengthwise after cutting into three sections
- 1 tin coconut milk
- 2 teaspoons ground turmericcurry powder0.75:1warmspiced
stronger flavor, adjust to taste
- 1 chilli pepper
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat the oven to 400°F.
- 2
Cut the leeks into three sections, then halve them lengthwise. Place into a roasting tray.
- 3
Mix the coconut milk, fish sauce, and ground turmeric in a jug until combined. Pour into the tray.
- 4
Add the chicken thighs skin side up. Sprinkle additional turmeric onto the skin. Season with salt and pepper.
- 5
Bake uncovered for 40-45 minutes until the chicken is cooked through.
- 6
Meanwhile, cook the rice according to packet instructions.
- 7
Serve immediately once the chicken is cooked and rice is ready.
Tips
Ensure chicken skin is patted dry before baking for crispier results.
Do not cover the baking dish to allow the chicken skin to brown properly.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 180C oven to preserve chicken texture.
Prep leeks and mix the coconut milk sauce up to 4 hours ahead. Assemble and bake when ready to serve.
Serve directly from the roasting tray or plate individually with the cooking liquid spooned over. Pair with the basmati rice.
Common Mistakes
Do not skip patting the chicken skin dry to avoid soggy skin.
Do not cover the baking dish to avoid steaming instead of roasting.