Baked Spicy Chicken Legs In A Creamy Coconut Peanut Sauce

by Zarina
Baked Spicy Chicken Legs In A Creamy Coconut Peanut Sauce

Creamy, nutty, spicy and gorgeously rich, this North African inspired dish is lip-smacking good and will become a family favourite.  I love the flavours in this one… loads of aromatic spices mixed with peanuts, cashews, tomatoes, lime, garlic, shallots and coconut.

Packed with flavour as the chicken is marinated overnight, then seared in a skillet and finished off in the oven while you make the beautiful sauce.

A perfect family-style dish that everyone will fall in love with, serve with potatoes, rice or bread to mop up all that delicious sauce and a crisp green salad… and a glass of vino, of course… or two… or three! 😜

Baked Spicy Chicken Legs In A Creamy Coconut Peanut Sauce

Baked Spicy Chicken Legs In A Creamy Coconut Peanut Sauce

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Red Chillis, roughly chopped
  • 8 Garlic cloves
  • 2 Shallots large or two small red onions
  • One lime, juice of the whole lime, zest of 1/2 the lime
  • 3 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 tsp Black pepper
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 2 tsp Paprika
  • 1 tbsp Turmeric @ramanspiceuk
  • 1 tsp Cumin ground
  • 2 tbsp Brown sugar
  • 100ml Olive oil
  • 125ml White wine
  • Cooking oil
  • 8 Chicken Legs or Chicken thighs with skin
  • 100g Peanuts
  • 100g Cashew nuts
  • 1 Red onion
  • 2 Chillis, roughly chopped
  • 4 Garlic cloves
  • 3 Tomatoes, chopped
  • 4 Bay Leaves
  • 1 tsp Paprika
  • 220ml Chicken stock
  • 220ml Water
  • 120ml Cream of choice (I used oat cream but single cream works)
  • 2 tbsp Sugar
  • 3 tbsp Coconut Cream
  • 2 tbsp Tomato Paste


  1. In a blender, blitz together all the marinade ingredients
  2. Rub the marinade into the chicken, then place the chicken in a bowl or dish covered and refrigerate overnight
  3. Pre-heat the oven to 200C
  4. In a large skillet on medium heat, toast the peanuts and cashews for a minute, remove and blitz in the food processor into a crumb, remove
  5. Add the red onion, chillis, garlic and chopped tomatoes to the food processor, blitz, set aside.
  6. Using the same large skillet, you toasted the nuts, added some oil, seared the marinated chicken legs for 5 minutes on each side, transferred the chicken into an ovenproof dish, and cooked in the oven for 45 minutes, turning the plate around halfway.
  7. Meanwhile, heat the same skillet you cooked the chicken in on low to medium heat, add the blitzed onion and tomato mixture and the bay leaves and paprika, and cook for about 10 minutes.
  8. Add in the blitzed nuts and cook for a further few minutes, then add the stock, water, cream, sugar, coconut cream and tomato paste, bring the mixture to a boil, then simmer for 15 minutes until thickened. 
  9. Remove the chicken from the oven after 45 minutes and pour over the peanut coconut sauce.
  10. Serve immediately with boiled potatoes, rice or bread and a crisp green salad.
  11. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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