This recipe comes from the most recent copy of Food and Wine magazine, and in fact it’s featured on the front cover of the magazine. Mine is not quite as pretty as theirs, but that’s not to say the food wasn’t magnificent! What stands out the most is the creamy coconut sauce that develops and while eating it, you feel it’s OK that fall is here, that leaves are once again falling, and that the air is cooler. There are two minor things I did differently than their recipe: I did not make the gremolota at the end. I simply accented my dish with chopped cilantro, and I used chicken thighs instead of legs. Enjoy!
2 Tbsp. canola oil
6 whole chicken legs (2 lbs.)
Kosher salt and pepper
1/2 lb. fresh Mexican chorizo
1 onion, thinly sliced
1 Tbsp. minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de arbol, broken in half
3 cups unsweetened coconut milk
1 lb. potatoes, peeled and cut into 2-inch pieces
2 Tbsp. fresh lime juice, plus lime wedges for serving
1 Tbsp. unsalted butter
1/4 cup finely chopped cilantro
7 coffee beans, finely crushed (1/2 tsp.)
2 tsp. finely grated lime zest
- Preheat oven to 425 degrees. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.
- Meanwhile, make the gremolata in a small bowl, combine all of the ingredients and mix well.
- Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges.