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ENTAJ Chicken thighs with coconut and rosemary sauce

ENTAJ Chicken thighs with coconut and rosemary sauce

4 persons per serving
Preparation time: 50 minutes


ENTAJ Chicken thighs 1 kg
Vegetable oil 2 tbsp (30 ml)
Flour ½ tbsp
Lemon juice 2 tbsp (30 ml)
Fresh rosemary ½ tsp
Chicken broth 3 cups (750 ml)
Carrots 2

Coconut powder milk 3 tbsp

How to prepare it:

• Heat the oil in a saucepan and add ENTAJ chicken thighs until it reddens a little bit from all its sides. Then put them aside.
• Fry the onion and rosemary for 4 minutes. Add flour, lemon juice and chicken broth and boil the mixture.
• Put the chicken thighs in the pot again, and add to it the carrots. Cover the mixture and leave it on low heat for a period ranging between 30 and 40 minutes or until the chicken is cooked.
• Dissolve the coconut powder milk and add it in the pot. Leave it on a low heat for 3 minutes.
• Served with toasted bread or baked potatoes.



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