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Coconut Milk–Braised Chicken Legs

by Chris Morocco
dinner
Yield: 2 servingsPrep: 10 minutesCook: 60–75 minutesTotal: 70–85 minutes
Source: https://www.bonappetit.com/recipe/coconut-milk-braised-chicken-legs?utm_campaign=likeshopme&client_service_id=31182&utm_social_type=owned&utm_brand=epi&service_user_id=1.78e+16&utm_content=instagram-bio-link&utm_source=instagram&utm_medium=social&client_service_name=healthyish&supported_service_name=instagram_publishing

Ingredients

You have 2 of 11
produce
  • ○lime wedges
  • ○1lemongrass(tough outer layer removed, lightly crushed)
  • ○1 pieceginger(peeled, smashed)
  • ✓4garlic(peeled, smashed)
  • ○cilantro(with tender stems)
protein
  • ○2chicken legs(thigh and drumstick; about 1½ lb. total)
grain
  • ○cooked rice
pantry staple
  • ○Kosher salt
other
  • ✓1 cupcoconut milk
  • ○toasted unsweetened coconut flakes(toasted)
  • ○1 Tbsp.Thai curry paste

Instructions

  1. Place a rack in top third of oven; preheat to 400°.
  2. Stir coconut milk and 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, and 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, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.
  7. Divide chicken between plates.
  8. Top with coconut flakes and cilantro.
  9. Serve with rice and lime wedges alongside.

My notes

If you don’t have ginger, garlic, and lemongrass on hand, a combination of any two will be plenty to make this chicken over-the-top delicious.