Spiced coconut chicken rice from Bon Appétit Magazine, March 2021 (page 12)

  • shallots
  • ground cayenne pepper
  • chicken thighs
  • coconut milk
  • turmeric
  • basmati rice
  • Tuscan kale

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

  • hbakke on March 25, 2021

    I followed the recipe pretty closely, but my basmati rice came out wetter than I would have expected. Besides that, this recipe is a repeat for me. The flavors were a great combination. We loved the slightly spicy, coconutty rice combined with the lime and pickled peppers.

  • meggan on March 20, 2021

    Had to use bok choy instead of kale and I used jasmine rice by mistake - all good though. Served without the chiles.

  • Barb_N on March 09, 2021

    I had everything on hand for this recipe with some minor subs- I used baby arugula instead of kale and reduced the cayenne by a lot and added at least 1/2 T of a “Jerusalem grilled meat spice mix” that I carried home from the sea of Galilee only to discover the “available on amazon” label as I broke the seal. It has coriander, cumin, pepper, sumac & paprika along with turmeric, so it added more dimension. I cooked 5 minutes longer once the rice was added (15 minutes did not seem sufficient) and it was perfect. Forgot to take a photo, a perfect excuse to make this again.

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