Coconut‑Tamarind Braised Chicken

Ingredients

• 6 bone‑in chicken thighs

• 1 tablespoon coconut oil

• 1 medium onion, thinly sliced

• 4 garlic cloves, minced

• 1 tablespoon grated ginger

• 1 teaspoon turmeric

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 1 cup coconut milk

• 2 tablespoons tamarind paste

• 1 tablespoon brown or palm sugar

• 1 cup cherry tomatoes

• Salt and pepper

• Fresh cilantro and lime for finishing

Instructions

1. Heat your Nutri Stahl sauté pan over medium. Add coconut oil. Sear chicken thighs skin‑side down until golden, then remove.

2. Add onions, garlic, and ginger to the pan. Let them soften in the residual fat.

3. Add turmeric, paprika, and coriander. Stir until the spices bloom and become fragrant.

4. Pour in coconut milk, tamarind paste, and sugar. Stir until smooth. Add cherry tomatoes.

5. Return the chicken to the pan. Cover with the Nutri Stahl lid to create a sealed braising environment.

6. Reduce heat to low and cook for 25 to 30 minutes. The chicken will become tender and infused with the sauce.

7. Adjust seasoning with lime, salt, or extra tamarind if you want more tang.

Saffron Rice 

Ingredients

• 1 cup basmati rice

• 1½ cups water

• Pinch of saffron soaked in 1 tablespoon warm water

• 1 tablespoon butter

• Salt

Method

1. Add rice, water, saffron water, butter, and salt to a Nutri Stahl saucepan.

2. Cover and cook on medium until you see steam escaping from the lid.

3. Reduce heat to low and cook for 12 minutes.

4. Turn off heat and let the rice rest for 10 minutes before fluffing.