Entree: Philippines – Mindanao – Piyanggang Manok (Mindanao-style braised chicken in a dark, aromatic roasted-coconut and spice paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs, approx. 4.5 oz (130 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) more for frying paste
- 1 medium onion, sliced (150 g)
- 4 cloves garlic, minced (12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 stalks lemongrass, white parts bruised and chopped (30 g)
- 3 dried red chilies, soaked and seeded (approx. 12 g)
- 3 shallots, peeled (45 g)
- 1 tbsp (8 g) ground turmeric
- 1 tbsp (15 ml) tamarind paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 3/4 cup (60 g) grated fresh coconut or desiccated coconut, toasted until very dark and ground into a coarse paste
- 1 tbsp (15 ml) fish sauce, or more to taste
- 1 tsp (4 g) brown sugar
- 2 kaffir lime leaves (optional)
- Garnish: chopped cilantro or fried shallots (10 g) and steamed white rice to serve

Instructions

1. Season the chicken thighs with salt and pepper. In a large heavy pot or deep skillet, heat 2 tbsp (30 ml) vegetable oil over medium‑high heat and brown the chicken on all sides in batches, about 6–8 minutes per batch; remove and set aside.
2. In the same pot, add the sliced onion, garlic, ginger, and bruised lemongrass; sauté until softened and fragrant, about 4–5 minutes.
3. Prepare the spice paste: in a blender or mortar and pestle, combine the soaked chilies, shallots, turmeric, toasted dark coconut, and a little of the coconut milk; blend to a coarse, dark paste, adding a tablespoon of water or more coconut milk as needed to achieve a spreadable consistency.
4. Heat 2 tbsp (30 ml) oil in a small skillet over medium heat and fry the spice paste briefly until aromatic, about 3–5 minutes, stirring to prevent burning.
5. Return the browned chicken to the pot with the sautéed aromatics; stir in the fried spice paste, tamarind paste, fish sauce, brown sugar, kaffir lime leaves if using, and pour in the remaining coconut milk and 1 cup (240 ml) water or stock.
6. Bring to a gentle simmer, cover partially, and braise on low heat until the chicken is tender and the sauce has thickened and melded, about 30–35 minutes; stir occasionally and adjust seasoning with extra fish sauce or salt as needed.
7. If the sauce is too thin, remove the lid and simmer uncovered a few minutes to reduce; if too thick, add a little water or coconut milk.
8. Serve Piyanggang Manok hot over steamed white rice and garnish with chopped cilantro or fried shallots.