Cinnamon Coconut Milk Chicken

Thanks to Srivalli’s Cookbook Cooking Challenge, I have cookbooks that are no longer dust collector’s on my shelf. One of these is the book, Creole, which I have now used several times on this blog, recreating her recipes. This recipe I adapted from her book, adding a few more spices and using canned coconut milk instead of making the milk from grated coconut.

I made this for lunch one day when my Mom was coming over for a visit. The author of this book even though Paris based, is from the Caribbean island of Guadeloupe, right next door to my grandmother’s birthplace of Dominica. My mother thoroughly enjoyed this, reminding her of the flavors of the Caribbean. We had it with some Coo Coo. (Caribbean Polenta)

Maybe Caribbean style Polenta isn’t your thing. Check out the other side dishes below that would go great with this Cinnamon Coconut Milk Chicken.

You can also enjoy this delicious Cinnamon Coconut Milk Chicken simply with some steamed rice and roasted vegetable.

Side Dishes

• Caribbean Rice & Peas
• Sauce Pois (Haitian style Red Beans)
• Banane Peze (Hatian style Fried Plantain)
• Wild Rice Pilaf
• Joloff Rice
• Fresh Fig Salad
• Spinach Apricot Salad

Would you love to visit this part of the Caribbean so you can taste more delicious recipes like this? Check out my travel post all about visiting Dominica.

RELATED: DOMINICA – NATURE ISLAND OF THE CARIBBEAN

Print Recipe

5 from 4 votes

Cinnamon Coconut Milk Chicken

Prep Time10 mins

Cook Time40 mins

Course: Chicken

Cuisine: Caribbean

Servings: 4 people

Calories: 464kcal

Author: Chef Mireille

Ingredients

• 4 skinless chicken thighs
• Salt and pepper to taste
• ¼ + 1/8 teaspoon ground cinnamon
• 3 tablespoons oil
• 1 onion chopped
• 2 garlic cloves finely chopped
• 2 cloves
• 1/8 teaspoon mustard powder
• 1 teaspoon paprika
• 2 tablespoons parsley finely chopped
• 2 tablespoons cilantro finely chopped
• 13.5 oz. can coconut milk

Instructions

• Toss chicken pieces with salt, pepper and ¼ teaspoon of the cinnamon.
• In a deep skillet, heat oil.
• Add chicken pieces and brown on both sides. Drain out excess oil.
• Add coconut milk, onion, garlic, cloves, remaining cinnamon, mustard powder, paprika, parsley and cilantro.
• Bring to a boil. Reduce to a simmer and cook on medium low heat, covered, until chicken is cooked through, about 30 minutes.

Notes

Add water as necessary if the coconut milk evaporated too much.

Nutrition

Calories: 464kcal | Carbohydrates: 9g | Protein: 25g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 118mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg

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This post is for the CC Challenge of the month

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Chef Mireille

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