Caribbean Coconut Chicken

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 1/2 cup all-purpose flour
• 2 tablespoons cumin powder
• 2 tablespoons rubbed sage
• 1/2 teaspoon salt (as needed, to taste)
• 1/2 teaspoon black pepper, freshly ground (as needed, to taste)
• 2 lbs chicken legs with thigh, skin on
• 1/4 cup extra virgin olive oil
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 2 tablespoons cilantro, chopped
• 1 cup coconut milk, canned
• 2 cups chicken stock
• 2 tablespoons cornstarch (as needed)
• 2 tablespoons cold water (as needed)
• 1 cup sweet potato, diced
• cilantro or parsley, chopped, to garnish

Recipe

• 1 in a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together. dredge chicken legs in flour mixture until thoroughly coated.
• 2 in a heavy dutch oven over medium high, heat oil. place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side. then flip over and brown the other side.
• 3 add the diced onion and bell pepper and cilantro (or not). season with a bit more salt and pepper, saute for additional 5 minutes.
• 4 then add the coconut milk, chicken stock and sweet potatoes. cook covered for 30 to 35 minutes.
• 5 in a small bowl, stir equal parts cold water & cornstarch; mix well to make slurry. add half of slurry into the dutch oven and cook until the sauce is slightly thickened. if not thick enough, add more slurry.
• 6 transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.