One of my version among my “GINATAANG MANOK”, or chicken stewed in coconut milk with eggplant and piri-piri from kotanyi. Was our lunch last Tuesday. I usually don’t saute the whole thing if it is cooked with coconut milk to refrain from too much fat or oil.
I simply bring the coconut milk to boil then I added ginger, onion, piri-piri and the chicken tighs, season with 2 tbps. dark soy sauce, salt and pepper.

And served with rice and salad. Cooked under low heat until the chicken is done and the sauce was thickened. MASARAP!
Moist and tender and cheaper than chicken breasts, flavoursome chicken thighs are the secret weapon in lots of these recipes of mine. Give them a go today. Hubby and I we bought it from Turkey shop for 10 euro 4 kilos. Adding piri-piri from kotanyi gives the whole stuff perfect abundant taste.

PIRI-PIRI—a mixture of chillis, onions, bell peppers, salt, pepper, garlic and chervil.
A spicy blend of sharp spices like chilli, pepper, and paprika. Give KOTÁNYI PIRI-PIRI to all types of meat dishes, soup and grill stuff to give them a spicy sharp note.


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