Baked Chicken with Lemongrass and Coconut

Chicken with Lemongrass and Coconut
© 2016 Jean François Mallet, Hatchette Books | Black Dog & Leventhal
http://relish.com/wp-content/uploads/2016/12/Chicken-with-Lemongrass-and-Coconut-620x783-1-e1481572079390-150x150.jpg
  • Prep: 15 minutes
  • Cook: 1 hour

Ingredients

4 chicken legs
4 tomatoes
4 preserved lemons
2stalks lemongrass
20 leaves basil
1 14 oz. can coconut milk

Instructions

  1. Preheat the oven to 325°F/170°C. Cut the chicken legs in half and place them in a large baking dish. Thinly slice the lemongrass; chop the tomatoes and preserved lemons. Add them all to the dish, along with the basil and coconut milk. Season with salt and pepper.
  2. Bake for 1 hour, basting occasionally. Once the chicken is nicely cooked, serve in the pan and enjoy with rice, if desired.

Recipe reprinted with permission from Simple: The Easiest Cookbook in the World © 2016 by Jean François Mallet, Hatchette Books | Black Dog & Leventhal

Chicken Legs with Lemongrass and Coconut

© 2016 Jean François Mallet, Hatchette Books | Black Dog & Leventhal