Crispy Coconut Braised Chicken With Tomatoes, Kale And Potatoes

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

– Chicken legs – Olive oil – Tomatoes – Kale – Potatoes – Butter – Onion – Garlic


Preheat the oven to 425.

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.

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