Made with AI
Lemon-Garlic Chicken with Coconut-Braised Potatoes
55 min 530 kcal per serving Medium
Ingredients
4 Servings
- Halal-certified skinless chicken breast900 g
- Potatoes700 g
- Tomatoes600 g
- Onion300 g
- Garlic20 g
- Dairy-free light coconut milk300 ml
- Lemon juice100 g
- Water250 ml
- Salt6 g
Instructions
- 1
Cut the chicken breasts into large, even pieces. Peel the potatoes and cut them into approximately 3 cm chunks. Dice the tomatoes and onion, and finely mince the garlic.
- 2
Place the chicken in a bowl with 50 g of the lemon juice, half of the minced garlic, and 2 g of the salt. Mix well and marinate for 15 minutes.
- 3
Heat a large, deep, nonstick pan over medium-high heat. Add the marinated chicken in a single layer and cook for 2–3 minutes per side, until lightly browned. Transfer the chicken to a plate; it does not need to be fully cooked yet.
- 4
Add the onion to the same pan with a small splash of the measured water. Cook for 5 minutes, stirring frequently, until softened.
- 5
Add the remaining garlic and cook for 30 seconds. Stir in the tomatoes and 2 g of the salt, then cook for 8–10 minutes until the tomatoes break down into a thick sauce.
- 6
Add the potatoes, coconut milk, remaining water, and remaining 2 g of salt. Stir well and bring the liquid to a gentle boil.
- 7
Reduce the heat to medium-low, cover the pan, and simmer for 15–20 minutes, stirring occasionally, until the potatoes are almost tender.
- 8
