Coconut Milk Braised Chicken Legs

READY IN: 1hr 25mins

INGREDIENTS

  • 1cupunsweetened coconut milk
  • 1tablespoonThai curry paste
  • 1lemongrass, stalk tough outer layer removed, lightly crushed
  • ginger, peeled, smashed(one piece 1”)
  • 4garlic cloves, peeled, smashed
  • 2chicken legs (thigh and drumstick, about 1½ lb. total)
  • kosher salt
  • toasted unsweetened flaked coconut, cilantro leaves with tender stems, cooked rice, and lime wedges(for serving)
  • NUTRITION INFO

    Serving Size: 1 (286) g

    Servings Per Recipe:2

    Calories: 543.8

    Calories from Fat 399 g 73 %

    Total Fat 44.4 g 68 %

    Saturated Fat 27.1 g 135 %

    Cholesterol 138.6 mg 46 %

    Sodium 147.6 mg 6 %

    Total Carbohydrate5.2 g 1 %

    Dietary Fiber 0.1 g 0 %

    Sugars 0.1 g 0 %

    Protein 33 g 65 %

    DIRECTIONS

  • Place a rack in top third of oven; preheat to 400°.
  • 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).
  • Add lemongrass, ginger, and garlic.
  • Season chicken with salt (hold back a bit since curry pastes often have a lot of salt).
  • Place in baking dish and spoon some liquid over.
  • Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.
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