Peshawari-Style Baked Chicken Thighs

  • 15MINS
  • 1HR
  • Serves 4
  • 349KCAL

We’ve used low-calorie swaps to borrow the flavours from our favourite Peshawari naan bread for this recipe. It’s so easy to make: leave everything to simmer in the pan and let the heat do all the work for you! The sweet and nutty mix of sultanas and almonds, combined with creamy coconut, make this chicken dinner a surefire favourite.

Featured On
Pages 112-113

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Peshawari-Style Baked Chicken Thighs pinchofnom.com
5

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

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We used a plant-based dairy alternative coconut milk to save on fat and calories, but you can use tinned coconut milk if you prefer, but adjust the nutritional values accordingly!

If you like plenty of spice, leave the seeds in the chilli.

NEW TIP
Great recipe and full of flavor
Use less stock and cook it low and slow either in slow cooker or oven. It gets so much tastier
NEW TIP
Amazing flavour with delicious moist chicken thighs.
I added a handful of flaked almonds to the mix as well. I also used a can of coconut milk as I forgot to get the dairy free coconut as per the recipe.
NEW TIP
My new favourite
I used breast instead of thigh, but was so yummy, even my youngest devoured it. Will definitely be a new regular meal
NEW TIP
Very tasty, lovely flavour and easy to make. Another winner!
We made the paste earlier in the day, and then it was very straightforward to make in the evening. Delicious!
NEW TIP
Super easy to make
I added a bit of cornflour mix to thicken a little before the last 15 minutes and left out the sultanas and almonds. I left the seeds in the chilli but wasn’t too spicy.
NEW TIP
I used chicken breasts and one Birds Eye chilli. It had just the right amount of kick which was nicely balanced with the sweetness of the sultanas.

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‘Delicious and moist chicken thighs. Very easy to make. Another delicious recipe.’

NikkiA

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