- Start by preheating your oven to 350° F. Pat the chicken legs dry and season both sides generously with salt and pepper.
- Heat a generous amount of neutral oil over medium-high heat in a pan and add in the chicken legs skin side down. Sear skin side down for 5 minutes until brown, then flip over and sear for another 3 minutes. Remove then set aside.
- In the same pan over medium heat, add onions, garlic, ginger, and chilis and sauté until onions are just translucent (about 1 minute).
- Add in the tomato paste and mix. Continue cooking until slightly brown (about another 1-2 minutes).
- Turn heat up to high, then pour in chicken stock to deglaze, then the coconut milk, soy sauce, lime juice, and brown sugar. Then add in the peppercorns.
- Bring to a boil, then lay in chicken legs skin side up and place in the oven to braise, uncovered, for 45 minutes.
- Remove from the oven, remove chicken legs and set aside, and bring the remaining braising liquid to a boil and reduce by about half.
- Plate you chicken leg, spoon over the sauce, and garnish with a handful of fresh cilantro leaves.
Recipe created in partnership with Kevin Serai and Anna Archibald at @cabagges.world.
