Caribbean Coconut Chicken

Submitted by Nif_H

"Super easy and super delicious, this is a slow-braised chicken dish with sweet potatoes, green bell peppers and coconut milk. Flavorful cilantro-scented (or skip the cilantro!) broth turns into a rich sauce. Serve with seasonal vegetables and you have a great meal. This is a recipe by a fellow named Keith Snow. Enjoy!"

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 3

ingredients

• 118.29 ml all-purpose flour
• 29.58 ml cumin powder
• 29.58 ml rubbed sage
• 2.46 ml salt (as needed, to taste)
• 2.46 ml black pepper, freshly ground (as needed, to taste)
• 907.18 g chicken legs with thigh, skin on
• 59.14 ml extra virgin olive oil
• 236.59 ml white onion, diced
• 236.59 ml green bell pepper, diced
• 29.58 ml cilantro, chopped
• 236.59 ml coconut milk, canned
• 473.18 ml chicken stock
• 29.58 ml cornstarch (as needed)
• 29.58 ml cold water (as needed)
• 236.59 ml sweet potato, diced
• cilantro or parsley, chopped, to garnish

directions

1. In a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together. Dredge chicken legs in flour mixture until thoroughly coated.
2. In a heavy Dutch oven over medium high, heat oil. Place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side. Then flip over and brown the other side.
3. Add the diced onion and bell pepper and cilantro (or not). Season with a bit more salt and pepper, saute for additional 5 minutes.
4. Then add the coconut milk, chicken stock and sweet potatoes. Cook covered for 30 to 35 minutes.
5. In a small bowl, stir equal parts cold water & cornstarch; mix well to make slurry. Add half of slurry into the Dutch oven and cook until the sauce is slightly thickened. If not thick enough, add more slurry.
6. Transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.