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


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)


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.


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