Baked Chicken with Lemongrass and Coconut
- Prep: 15 minutes
- Cook: 1 hour
- 4 chicken legs
- 4 tomatoes
- 4 preserved lemons
- 2stalks lemongrass
- 20 leaves basil
- 1 14 oz. can coconut milk
- 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.
- 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