Community recipe
Comorian-Inspired Coconut-Turmeric Chicken with Cassava
A fragrant island-style braise that pairs tender chicken and creamy cassava with coconut, warm spices, and a fresh citrus finish. The one-pot method is practical for weeknights while offering a distinctive East African coastal flavor profile.
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Difficulty
- medium
Get ready
Ingredients
- 2 tbsp olive oils
- 150 g yellow onions, finely chopped
- 12 g garlics, minced
- 15 g fresh gingers, finely grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 1 tsp fine salt
- 680 g boneless, skinless chicken thighs, cut into 5 cm pieces
- 250 g ripe tomatoes, diced
- 400 ml unsweetened coconut milk
- 240 ml waters
- 700 g fresh cassava, peeled and cut into 4 cm chunks
- 120 g baby spinaches
- 30 ml fresh lime juice
- 15 g fresh cilantros, roughly chopped
Make it
Instructions
- 01
Build the aromatic base
Warm 2 tbsp olive oil in a wide, heavy pot over medium heat. Add 150 g yellow onion, 12 g garlic, and 15 g fresh ginger, then cook for 4–5 minutes until softened. Stir in 1 tsp ground turmeric, 1 tsp ground coriander, 0.5 tsp ground cumin, and 1 tsp fine salt; cook for 30 seconds to bloom the spices.
- 02
Start the coconut braise
Nestle 680 g boneless, skinless chicken thighs into the spiced base and turn to coat. Add 250 g ripe tomato, 400 ml unsweetened coconut milk, and 240 ml water. Bring the liquid to a gentle simmer, partially cover the pot, and cook for 15 minutes.
- 03
Add the cassava and finish cooking
Stir in 700 g fresh cassava, making sure the pieces are mostly submerged. Cover and simmer for 25–30 minutes, stirring gently once or twice, until the cassava is completely tender and the chicken reaches 74°C in its thickest piece. If the sauce becomes very thick before the cassava is tender, loosen it with a small splash of water.
- 04
Brighten and serve
Fold in 120 g baby spinach and cook for 2 minutes, just until wilted. Remove the pot from the heat and stir in 30 ml fresh lime juice and 15 g fresh cilantro. Rest for 5 minutes, then spoon the braise into shallow bowls and serve hot.
