Chicken thighs braised with cilantro, mint & ginger (Goan chicken) from All About Braising: The Art of Uncomplicated Cooking (page 140) by Molly Stevens

  • jalapeño chiles
  • garlic
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute amber rum for golden rum, and serrano chiles for jalapeño chiles. You may use the Chicken stock recipe on p. 448. Marinate chicken thighs for 8 to 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute amber rum for golden rum, and serrano chiles for jalapeño chiles. You may use the Chicken stock recipe on p. 448. Marinate chicken thighs for 8 to 24 hours.

  • MollyB on February 06, 2019

    Great recipe! The combination of the fresh herbs, ginger, and chile with the cream used to finish at the end was very nice. Will definitely make again. I served it with jasmine rice and that was the perfect side to soak up the tasty sauce.

  • Foodelf on April 20, 2013

    What a taste treat this recipe is! So unexpectedly flavourful from the mint and cilantro and produces a complex mingling of fragrance, flavour and a delightful note of heat from the serrano chile I used. More details over on the Cooking from your Books thread.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.