Add Liquids:
Pour in coconut milk and chicken broth.
Stir in fish sauce (or soy sauce) and lime juice.
Bring to a simmer.
Braise the Chicken:
Return chicken to the pot, skin side up.
Cover with a lid slightly ajar and simmer gently on low for 30–40 minutes, or until chicken is fully cooked and tender.
Reduce & Serve:
Remove lid and simmer uncovered for 5–10 more minutes to thicken sauce if needed.
Adjust seasoning (more salt, lime juice, or chili if desired).
Garnish with fresh herbs and serve hot.
Serving Ideas:
Steamed jasmine rice or coconut rice 🍚
Naan or crusty bread for dipping
Stir-fried greens or bok choy on the side 🥬
Would you like a Moroccan twist to this recipe using local spices like ras el hanout or preserved lemon?
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