Fall Playbook
4 servings
1 13.5-oz. can unsweetened
coconut milk
2 Tbsp. Thai curry paste
2 lemongrass stalks, tough outer
layers removed, lightly crushed
1 2" piece ginger, peeled, smashed
6 garlic cloves, smashed
4 chicken legs (thigh and drumstick;
about 3 lb. total)
Kosher salt
Toasted unsweetened coconut
flakes, cilantro leaves with tender
stems, cooked rice, and lime
wedges (for serving)- Place a rack in top third of oven;
preheat to 400°. Stir coconut milk and
curry paste in a 3-qt. baking dish
to combine (or use a large ovenproof
skillet if that’s what you’ve got).
Add lemongrass, ginger, and garlic. - Season chicken with salt (go a little
lighter than you usually would since
curry pastes often have a lot of salt).
Place in baking dish and spoon
some liquid over. Bake, occasionally
spooning more liquid over, until chicken
is browned, tender, and cooked
throughout (the joint should flex easily),
60–75 minutes. If pan looks dry, add
water by the tablespoonful as needed
so the dish stays a little saucy. - Transfer chicken and sauce to a platter.
Top with coconut flakes and cilantro.
Serve with rice and lime wedges.
No chopping or searing here. Just throw some chicken
legs and aromatics in a roasting pan for fragrant
fall-off-the-bone meat. After about an hour in the oven,
the chicken becomes supple and shreddable, perfect
for dragging through the rich coconut sauce and eating
with fluffy rice or warm flatbread.
The Right Dish
for the Job
Use a baking dish
that fits the legs
snugly right up
against each other
without any extra
room. Keeping the
chicken in cozy
quarters will prevent
the sauce beneath
it from evaporating
too quickly, which
keeps the meat
ultrajuicy. We love
the Staub Cast-Iron
Roasting Pan ($165,
zwilling.com).Coconut Milk–
Braised Chicken