Coconut-braised chicken with chickpeas and lime from Nothing Fancy: Unfussy Food for Having People Over (page 199) by Alison Roman

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Notes about this recipe

  • john_0dr7c7 on April 20, 2026

    Really tasty

  • simone_lu3llo on March 05, 2026

    Looove a low and slow chicken recipe and this one is cozy and satisfying.

  • chawkins on June 29, 2025

    Delicious and not spicy at all. Made half a recipe with bone-in skin-on chicken thighs with 2/3 cup of dried chickpeas cooked for 40 minutes in the IP and no fish sauce. Served over rice.

  • allisonsemele on February 24, 2025

    Very good. A single can of coconut milk was enough richness for me, and it was still pretty broth-y. Used bone-in chicken thighs.

  • snoozermoose on February 11, 2025

    Pretty good but not something I'll make again immediately. This ended up a lot brothier than I expected, more like a chicken and chickpea soup, and I'm just not a soup person. I used boneless skinless chicken thighs for ease of shredding, as others had recommended, and thought it was a good idea.

  • KarinaFrancis on August 17, 2023

    Bloody delicious! Like a previous reviewer, I thought there was twice as much sauce as needed, but it was so good I ate it like a soup. Next time I’ll use boneless thighs and have some rice for all that sauce.

  • averythingcooks on July 26, 2023

    I used 4 boneless, skinless thighs with 1/2 the sauce and then to make it a more complete bowl, added broccoli, sweet red peppers, extra chickpeas and then wilted spinach in at the end. I used a 50:50 mix of gochujang & tomato paste & cut back the red pepper flakes, knowing I could dial up the heat later if necessary (which I did do). The big squeeze of lime at the end certainly brightened it up and I also thought it benefitted from a shot of honey. We ate this with naan for dipping and both quite liked it.

  • CheesyKranskyLove on October 03, 2022

    This was an ok recipe for me. Nothing spectacular but easy to assemble and harmonious flavour.

  • julesamomof2 on June 10, 2022

    As written, this recipe did not work for me. I pretty much knew going in that if I braised chicken breasts for over an hour they would be dry, so I removed them from the pot after about 25 minutes and then had to boil the sauce until it reduced to a stew like consistency, putting the chicken back in at the end to warm through. I would say I could have used 1/2 the liquid and gotten similar results. I used very large bone in chicken breasts and thighs and the dark meat was better. She does say in the recipe header either will work, and by the end the meat should be falling off the bone. If I make this again (big if, but I might) I would use all thighs and about half the liquid. I would also pour off the chicken fat after browning as it was a little greasy. All that said, it did have nice flavor and was salvaged with alot of tweaking.

  • Rinshin on January 25, 2022

    Skipped chili pepper altogether to keep the spiciness down for my husband. Mine had lots of oil floating on top that needed to be removed. Added baby pak choi few minutes before ready to serve. I think this dish would please most people.

  • clcorbi on January 21, 2022

    Agree that this was excellent.

  • Astrid5555 on December 12, 2021

    Just let me have the sauce with chickpeas over rice, again and again please! This was extraordinary. I used bone in chicken thighs and they were delicious, but as mentioned before not really necessary, I would have been happy with just the sauce and chickpeas over rice, just to repeat myself.

  • ripleypickles on October 15, 2021

    Tons of umami. Add mushrooms. Eats like soup, so served over rice.

  • Pimlicocook on August 29, 2021

    Delicious: exactly what I felt like eating on a cool, grey day. Loads of flavour and easy to make (just takes a bit of time). Followed the recipe (halved), just removed some of the fat after browning the chicken and turned up the heat at the end to thicken the sauce a bit. Definitely will make again.

  • khopkins1012 on August 20, 2020

    This was a hit! Working off of previous comments, I used 2 pounds of boneless, skinless chicken thighs. Instead of canola oil, I used 2 TB chicken fat to replace lost fat from a skin-on cut of chicken.

  • Skamper on June 13, 2020

    This was delicious. The headnote points out that it can be made in the instant pot, but she begs you to try the stovetop method at least once to smell the wonderful aromas as it cooks. I had really intended to do that, but then work, life, blah, blah, and it was almost 7 pm so instant pot it was. I made a half batch with 4 bone-in, skin-on thighs. I browned them as directed and cooked on high pressure for 6 minutes, reducing the broth to 1 cup and adding half the coconut milk before cooking and half after. After, I removed the skin and cut the chicken from the bone into chunks and returned it to the pot. From that perspective, it seems like it makes more sense to use boneless, skinless thighs as others have pointed out, though I'm sure that lovely fond and chicken fat also helped the sauce. I used yellow onion but skipped the raw onion in the finished dish. Served over rice. Will definitely make again.

  • VineTomato on April 19, 2020

    I'm eating mostly veggie these days and didn't feel like substituting with a mock chicken so just used chickpeas. This curry was outstanding - I absolutely loved it. Alison Roman would say without chicken it is a different recipe! But one worth trying if you are veggie. There were two ingredients that elevated the whole thing, Brindisa Navarrico chickpeas (the most amazing chickpeas I have ever eaten) and fresh turmeric (delightful). The raw onion on the top is wonderful.

  • anya_sf on January 14, 2020

    I took pattyatbryce's suggestion to use boneless, skinless thighs (1.5 lbs) so the meat could easily be shredded in the sauce. Even after reducing, there was a lot of sauce, but it was so tasty, we certainly didn't mind. I added 8 oz baby spinach at the end. Not wanting it to be too spicy, I used mild gochujang and only 1/2 tsp red pepper flakes, which was a pleasant level of spice my son could tolerate. This was just delicious, and we enjoyed it with lime, cilantro, and peanuts, but next time I'll skip the raw onion.

  • pattyatbryce on January 07, 2020

    Very nice, but surprisingly mild. My husband loved it. If you use boneless/skinless thighs and cook long enough, you can pull the chicken meat in the sauce. Yum.

  • Lucylew on November 22, 2019

    This was phenomenal! It really blew me away. I served it with rice and it was just perfection. The leftovers were even better the next day. Because I am cooking for two, I find that cutting the recipes for the salads and mains work well for us.

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