Braised Chicken Legs
Serves
4
Total Time
1 hour, 10 minutes
Prep Time
15 minutes
Cook Time
55 minutes
Ingredients
4 chicken legs
Salt + pepper to taste
1 small yellow or sweet onion, slivered
2 cloves garlic, roughly chopped
2 teaspoons ginger, minced
½ Fresno chili, thinly sliced
1 teaspoon tomato paste
1 cup chicken stock
1 cup coconut milk
3 tablespoons Kikkoman® Soy sauce
Juice of 1 lime
2 teaspoon brown sugar
1 teaspoon whole black peppercorns
Bunch of fresh cilantro, for garnish
Directions
- 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.
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