Black Rice with Braised Chicken Thighs

Lunch or dinner your call? A different meal that you will adore! Full of nutrients and energy 😁

Number of portions


  • 4 bone -in, skin -on chicken thighs
  •  ¼ Tsp salt, plus more for seasoning the chicken
  •  1 Tsp coconut oil
  •  1 piece fresh ginger, peeled and sliced
  •  3 large garlic gloves, sliced
  •  2/3 Cup black rice
  •  1 ½ Cup water
  •  ½ Cup full-fat coconut milk
  •  1 lemongrass stalk, outside layer peeled off, smashed with the side of knife


1. Season the chicken thighs generously with salt on both sides.

2. In a 12-inch braiser or saute pan with a lid, melt the coconut oil over medium -high heat.

3. Add the chicken thighs, skin-side down, and sear until very nicely browned. Flip and cook until browned on the second side, about 5 minutes each side.  Transfer to a plate and set aside.

4. Add the ginger and garlic and cook, stirring, for 30 seconds, or until fragrant but not browned.

5. Add the rice and give it a stir, coating each grain with the oil.

6. Add the water, coconut milk, lemongrass, and salt.  Bring the mixture to a simmer, then return the chicken thighs to the pan, skin-side up, and cover.  Reduce the heat to the lowest setting and simmer gently for 45 minutes.

7. Divide rice and serve with two thighs.

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