This recipe of Coconut Brasied Chicken with Chorizo and Potatoes has been adapted from an article in Food & Wine Magazine. The changes make the meal a familiy friendly version. I like to serve it along side broccoli or green beans.
- 1 1/2 tablespoons coconut oil (or canola oil)
- 4 chicken breasts or whole chicken legs any option you like skin on or off, bone in or out
- kosher salt and freshly ground pepper
- 1 large fresh chorizo sausage approximately 200 grams
- 1 medium onion thinly sliced
- 1 tablespoon grated peeled fresh ginger (1 inch piece)
- 2 garlic cloves minced
- 600 ml unsweetened coconut milk 1 1/2 cans (400 ml)
- 1 lb yukon gold potatoes small left whole or large cut in quarters
- 2 tablespoons fresh lime juice approximately 2 limes + zest for garnish
- 1 tablespoon butter
- 1/4 cup finely chopped fresh cilantro or parsley if you prefer
- Optional: lime wedges for serving
- Slice the onion and clean potatoes, trim if needed, no need to peel unless desired. Cut large potatoes into quarters. Zest 2 limes and set aside as a garnish with fresh chopped cilantro.
- Preheat oven to 425 degrees.
- Heat a large enameled cast-iron pot or brasier over medium high heat. Add oil and season chicken with salt and pepper. Brown chicken turning after about 5 minutes. Tranfer chicken to a large plate.
- Remove castings from the sausage and add to the pot with onions to cook. Break up the meat as you stir and cook for appromately 5 minutes. Turn down the heat if needed. Stir in ginger and garlic and cook another minute.
- Add coconut milk, potatoes and chicken to the pot and bring to a simmer. Cover and braise in the oven for 1 hour until the chicken is cooked through.
- Stir in lime juice, butter and add any salt to taste. Serve in bowls topped with the lime zest/cilantro mixture along side a green vegetable.