There's no searing or chopping. You barely need a knife!
is our favorite brand) before adding the lemongrass , ginger , garlic . Then lay the seasoned chicken legs in the pan, turning them to coat them in the coconut milk, and get them in the oven.
As they roast, the luscious creaminess of the coconut milk and the chicken’s richness combine and reduce to create a dense, flavorful sauce that begs for rice or bread. Don’t be concerned if the coconut milk breaks and starts to look a bit oily; that may happen depending on the brand of milk you use, and honestly there is nothing more delicious in the world so well done, you.
Aside from spooning some of the juices over the chicken a couple times during baking, you're free to go about your life while the chicken bakes. You will know it's done when the leg joint flexes somewhat easily and the skin is nicely browned. Top it with cilantro, maybe a squeeze of lime and some toasted coconut chips . The best thing about this dish is that it tastes way more complicated than it actually is.
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