Coconut Milk Braised Chicken Legs
INGREDIENTS
- 1 C Coconut milk (unsweetened)
1 T Thai curry paste - 1 Lemongrass stalk (tough outer layer removed) ( lightly crushed)
- 2 T Ginger piece (peeled) (smashed)
- 4 Garlic (cloves) (peeled) (smashed)
- 2 Chicken legs (thigh & drumstick) (each one about 1½ lb. total)
- Kosher salt
- Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice
& lime wedges (for serving).
DIRECTIONS
- 1. Place a rack in top of the third oven shelf & pre-heat to 400°.
- 2. Stir coconut milk & curry paste in a 2-qt. baking dish to combine or use a medium
skillet if that’s what you’ve got. - 3. Add lemongrass, ginger & garlic.
- 4. Season chicken with salt & hold back a bit since curry pastes often have a lot of salt.
- 5. Place in baking dish and spoon some liquid over.
- 6. Bake, occasionally spooning liquid over, until chicken is browned, tender & cooked
throughout & make sure the joint should be reasonably easy to flex) 60–75 minutes. - 7. Divide chicken between plates.
- 8. Top with coconut flakes & cilantro.
- 9. Serve with rice & lime wedges alongside.
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