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Coconut-Braised Chicken with Chickpeas and Lime by Alison Roman
SALT AND SPINE18Ingredients
85Minutes
1240Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 lb. chicken (bone-in, skin-on, preferably a mix of breasts, legs, and thighs)
- kosher salt
- freshly ground black pepper
- 2 Tbsp. canola oil
- 4 garlic cloves (thinly sliced)
- 1 red onion (or large yellow, thinly sliced, divided)
- 2 Tbsp. gochujang (Korean chili paste or tomato paste)
- 2 Tbsp. fresh ginger (grated)
- 2 Tbsp. fresh turmeric (finely grated, or 1 teaspoon ground)
- 1 Tbsp. cumin seeds
- 1 1/2 tsp. crushed red pepper flakes
- 30 oz. full fat coconut milk
- 3 cups low sodium chicken broth
- 30 oz. chickpeas (drained and rinsed)
- 2 tsp. fish sauce (optional)
- 2 limes (quartered)
- 1 cup cilantro (tender leaves and stems)
- 3/4 cup roasted peanuts (coarsely chopped, optional)
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NutritionView More
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1240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1240Calories from Fat650 |
| % DAILY VALUE |
| Total Fat72g111% |
| Saturated Fat42g210% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium1270mg53% |
| Potassium2110mg60% |
| Protein95g |
| Calories from Fat650 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber15g60% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium20% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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