I pulled this recipe out of a magazine last month, made a couple changes and OMG is was so yummy. Even better? Easy. Best of all? THE KIDS LOVED IT. Let me say that again....MY KIDS ATE IT! I don't know if it is the most healthy thing on the entire planet, but who cares. For you veggies out there, I would just omit the chicken and make it as is with the rice. Super flavorful and filling without the animal protein. If anyone cares, it is a Kenyan dish. For some reason, this made me feel pretty cool.
I have to tell you, my kid had never eaten chicken on the bone before. She must have inspected it a good thirty seconds before declaring the chicken "yucky". We talked about it for awhile (how this was different part of the chicken than the breast meat she is accustomed to) and she decided to try it. She then, get this, declares that this kind of chicken is now her favorite because it doesn't even need ketchup. If this isn't the biggest seal of approval an almost-four-year-old can give, I don't know what is. She even asked if she could have it for lunch the next day!
1/4 cup coconut oil
1 1/2 tsp. ground tumeric
4 + cloves garlic, minced
4 plum tomatoes, cored and minced (I took a short cut and used canned, diced tomatoes with garlic and onion - I used one can and would probably use two next time. drain, first)
1 medium red onion, minced
4 skinless, bone-in chicken legs and thighs, seperated
1/4 cup fresh lime juice
2 14 oz. can coconut milk
salt and pepper to taste
4 cups rice, for serving
fresh cilantro for garnish
Heat the oil in pot over medium high heat. Add garlic and onion until onions Carmelize (about 20 minutes). Add tumeric, tomato. Add chicken to pot along with coconut milk and lime juice. Bring mixture to a boil and reduce heat; simmer, stirring occasionally, until chicken is tender, about 30 minutes. Season with salt and pepper. Serve over rice and garnish with cilantro.
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