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coconut braised chicken with tomatoes, kale and potatoes | www.nyssaskitchen.com

crispy coconut braised chicken with tomatoes, kale and potatoes


  • Author: Nyssa Tanner
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x

Description

an aromatic and comforting recipe for crispy coconut braised chicken legs in a stew of hand crushed tomatoes, kale and potatoes


Ingredients

Scale
  • 4 whole chicken legs
  • 3 tbs olive oil, plus more if needed
  • 1 can whole peeled san Marzano tomatoes
  • 1 small bunch of kale, washed and torn into small pieces
  • 10 small potatoes peeled
  • 2 tbs butter
  • 1 onion thinly sliced
  • 3 cloves of garlic chopped
  • 1/4 cup cilantro stems and leaves finely chopped
  • 1 tbs yellow mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili flakes
  • Juice from 1/2 a lime
  • 1/2 can of coconut milk
  • Cilantro and green onion for garnish
  • Salt and pepper
  • rice to serve alongside stew

Instructions

  1. preheat the oven to 425.
  2. thoroughly dry chicken legs and season liberally with salt and pepper. add 3 tbs olive oil to a large skillet and bring to medium high heat. once oil is hot add 2 chicken legs skin side down and cook untouched for about 4-6 minutes or until the chicken easily lifts from pan and the skin is golden. turn and cook on the other side for another 4 minutes, move to a plate and repeat with the other two legs adding more olive oil to the pan if necessary.
  3. while chicken is cooking (or before if you like) prep kale, potatoes, onion, garlic and 1/4 cup chopped cilantro stems (you could also chop cilantro leaves for garnish at this time as well). cover potatoes in cold water to keep from turning brown.
  4. once all of the chicken legs are browned drain the oil from the pan but do not wash. reduce heat to medium, add butter and sliced onion along with 1 or 2 tbs water to deglaze the pan. scrape up brown bits and cook onion until it is translucent and starting to brown.
  5. add garlic, mustard seeds, cumin, turmeric and chili flakes. stir and cook for about a minute or until all the spices are very aromatic. add the chopped cilantro stems, potatoes, kale and tomatoes with their juices – lightly crushing the tomatoes in your hand as you add them to the pan. fill the tomato can about 1/3 of the way with water, swirling to get the remaining tomato juices from the can and add to the pan.
  6. slightly increase heat and bring liquid to a simmer, making sure the potatoes are submerged as much as possible in the liquid. cover and cook for about 10 minutes (maybe a little more), or just long enough so that the kale is all wilted and potatoes have started to cook.
  7. stir in coconut milk, lime juice and season to taste with salt and pepper. start with about 1/2 tsp salt and go up from there depending on your taste.
  8. carefully move contents of skillet to a roasted pan and nestle chicken legs into stew leaving the skin side up and above the liquid line so it stays crispy.
  9. move to the oven and set a timer for 35 minutes.
  10. cook white rice according to package instructions while the chicken finishes cooking.
  11. after 35 minutes remove from the oven and pierce chicken with a knife to peek inside or insert a meat thermometer to make sure it’s fully cooked. if not cook a little bit longer in 10 minute increments.
  12. once fully cooked broil for 1 or 2 more minutes to re-crisp up the skin (being so careful not to let it burn! after all this work that would be sad).
  13. garnish with chopped cilantro and green onions and serve with rice or another grain of choice.
  • Category: dinner