COCONUT MILK-BRAISED CHICKEN
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Braise Coconut Ginger Lemongrass
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-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.
- Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
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