By Chris Morocco, February 16, 2016 issue, bon appétit
4 Servings
Ingredients
- 2 lemongrass stalks
- 1 large shallot, chopped
- 4 garlic cloves
- 1 2-inch piece ginger, peeled, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 4 chicken legs, drumsticks and thighs separated
- Kosher salt, freshly ground pepper
- 4 kaffir lime leaves (optional)
- 1 3-inch cinnamon stick
- 4 cardamom pods, cracked
- 2 star anise pods
- 1 15-ounce can unsweetened coconut milk
- 1 teaspoon coconut sugar or light brown sugar
- ¼ cup unsweetened shredded coconut
- Chopped cilantro and chives (for serving)
Method
Step 1
Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
Step 2
Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
Step 3
Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.
Step 4
Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
Step 5
Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1½ hours.
Step 6
Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
Step 7
Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
