Chicken Legs in Coconut Milk with Mint
Main Dishes • European
Description
Chicken Legs in Coconut Milk with Mint
Ingredients
- Chicken bones 4 pieces
- Coconut Milk 1 can
- Spices to taste
- Fresh Mint 1 stem
- Garlic 2 cloves
- Mild Chili Spice a pinch
- Meyer Lemon Juice 3 tablespoons
Step-by-Step Guide
Step 1
Wash the chicken legs, remove the skin (if desired), and rub with spices. Heat a skillet and fry the legs until almost cooked. Set them aside for now.
Step 2
In the same skillet, sauté the minced garlic and chili pepper. Then pour in the coconut milk and lemon juice, and simmer for about 5 minutes until the sauce thickens. Taste for salt and spiciness.
Step 3
Add the chicken legs to the sauce and simmer for 15-20 minutes. Add the mint leaves 5 minutes before finishing. Serve with rice and vegetables.
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