Editorial sample recipeFilipinointermediateHalalGluten-FreeDairy-Free

Southern Filipino Toasted Coconut Chicken

Name: Southern Filipino Toasted Coconut Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 800 g halal bone-in chicken thighs; 1 cup unsweetened shredded coconut; 1.5 cup coconut milk; 2 stalk lemongrass stalks, tender white parts minced; 1 tbsp fresh ginger, finely grated; 4 clove garlic, minced; 3 medium shallots, finely chopped; 0.5 tsp ground turmeric; 2 tbsp coconut oil; 1 tsp salt

Inspired by traditional Mindanao Pyanggang, this aromatic dish features chicken braised in a flavorful paste of dark-toasted coconut, lemongrass, turmeric, and creamy coconut milk.

Prep: 20 min
Cook: 40 min
Total: 60 min

AI-generated illustration of Southern Filipino Toasted Coconut Chicken

AI illustration

Technique to learn

Dry-Toasting Grated Coconut

Slowly dry-roasting coconut flakes in a dry pan to caramelize natural fats and sugars, providing deep nutty aroma and dark color to gravy.

Instructions

Step 1: Place shredded coconut in a dry skillet over medium heat. Toast, stirring continuously, for 6 to 8 minutes until it turns a deep chocolate-brown color without burning. Let cool, then grind finely in a spice grinder or mortar.
Step 2: In a food processor, blend the toasted coconut, minced lemongrass, grated ginger, garlic, shallots, ground turmeric, and 2 tablespoons of water into a thick paste.

Step 3: Heat coconut oil in a large skillet over medium heat. Add the paste and saute for 3 minutes until deeply aromatic.

Step 4: Add the chicken thighs to the skillet and turn to coat evenly in the aromatic paste paste. Season with salt.

Step 5: Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and simmer for 25 to 30 minutes until the chicken is thoroughly cooked and tender.

Step 6: Uncover the skillet and simmer for an additional 5 minutes to reduce and thicken the rich dark gravy before serving with warm rice.

Cooking tips

Watch the coconut very closely when dry-toasting; it quickly transitions from golden to deep dark brown, which provides the signature flavor and color.
If using bone-in chicken with skin, sear it skin-side down first for extra depth of flavor.
Original home-cooking adaptation inspired by Filipino; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in