Friday, July 31, 2020

Curry Braised Chicken Legs


This recipe was adapted from the River Cottage Every Day cookbook.  It's warming and delicious, and will serve two people for 3 nights straight.

1tbsp cumin seeds
1tbsp coriander seeds
1tsp fennel seeds
1tbsp turmeric
1tbsp fenugreek
1 large onion, chopped
3 garlic cloves, chopped
1 green chile, chopped
3" knob of ginger, chopped
3-4tbsp coconut oil
6 chicken legs
14oz can diced tomatoes
14oz can coconut milk

Toast the seeds, grind them, combine with the other spices and set aside.
Combine the onion, garlic, chile and ginger in a food processor with a little water and blend to form a rough paste.  Set aside.

Preheat the oven to 350.

Add some of the oil to a large dutch oven over medium-high heat and brown the chicken legs in batches, on all sides, seasoning with salt & pepper.  You want a nice dark golden-brown.  Set the legs aside and pour off some of the fat.

Turn the heat down to medium, add more coconut oil if necessary, and add the onion paste, seasoning with salt & pepper, and cook down until most of the water in the paste has evaporated.  When it starts to stick a bit, it's done.  Add the spices and toast for a minute or two.

Add about half the cans of tomatoes and coconut milk and stir to blend.  Arrange the chicken legs in the dutch oven in one layer, adding more tomato & coconut milk as needed to bring the liquid up 2/3 to the top of the chicken legs.  You don't want them fully submerged. 

Bring the liquid up to a nice bubble, then bake uncovered for about 1 hour or until the chicken is fully cooked and beautifully browned.

Serve with collard greens or curried kale, perhaps, with some of the sauce spooned over the chicken.

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