Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1 kilogram of boneless, skinless chicken thighs in the juice of 2 large limes, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper for 30 minutes.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped onion and sauté for 5 minutes until softened.

3. 3

   Add 4 minced cloves of garlic and 1 tablespoon of grated fresh ginger to the pot, cooking for another 2 minutes until fragrant.

4. 4

   Stir in 1 large diced red bell pepper and the marinated chicken thighs, cooking for 8-10 minutes until the chicken is lightly browned on all sides.

5. 5

   Pour in 400 ml of full-fat coconut milk and 1/2 cup of fresh pomegranate juice, bringing the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is tender and cooked through, stirring occasionally.

7. 7

   Remove the lid, stir in 1/2 cup of fresh chopped cilantro and the seeds from 1 large pomegranate, cooking for an additional 2 minutes.

8. 8

   Garnish with 1 sliced lime and the remaining seeds from 1 large pomegranate, then serve immediately with white rice.