If you prefer, this colorful, scrumptious stew can also be made with boneless skinless thighs or breast cut into chunks. It’s easier to serve and eat that way, but I prefer the extra flavor that, at least in my mind, from the bones.
Sun Oven Coconut Chicken Stew
Ingredients
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
1 sweet onion, peeled and cut into chunks
4 cloves garlic, peeled
1 2-inch piece of fresh ginger, peeled and roughly chopped
2 tablespoons butter
1 tablespoon coconut oil
8 bone-in chicken thighs, skin and excess fat removed
1 red bell pepper, seeded and cut into thin strips
2 cans (14-ounce) coconut milk
1 can (14-ounce) chopped baby corn cobs, drained
2 tablespoons cornstarch
1 cup frozen peas
Chopped green onions for serving (optional)
Preparation
Set Sun Oven out to preheat.
In a small bowl, combine the turmeric, cumin, coriander, salt, pepper, and red pepper flakes (if using), set aside.
Put the onion, garlic, ginger in a small food processor or blender and process into a paste.
Heat the oil and butter over medium heat in a large Dutch oven or pot. Add the onion paste and cook, stirring often for a 2 or 3 minutes. Add the spice mixture and cook, stirring constantly, until fragrant, a couple more minutes. Add the chicken thighs, one or two at a time, stirring to coat. Stir in the bell pepper. Add the coconut milk and the baby corn. Cover and transfer to the Sun Oven until the chicken is fully cooked, 1 1/2 to 2 hours. Transfer to the stove and keep warm over medium-low heat. In a small bowl, gradually whisk 1/4 to 1/2 cup of the cooking liquid into the cornstarch. Stir the cornstarch mixture into the pot along with the peas, simmer until the peas are cooked, about 5 minutes. Serve over rice.
Makes 6 to 8 servings.
