Thai Curry-Braised Chicken

Thai Curry-Braised Chicken

Ingredients:
4 free-range, organic chicken legs
1 tablespoon olive oil
1/2 small onion, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon prepared Thai Red Curry Paste, to taste
1 1/2 cups homemade chicken broth
4 each baby bok choy
1 cup coconut milk
Juice of 1 lime
Fresh chopped cilantro for garnish.
Freshly ground black pepper, to taste

Directions:
Preheat oven to 325 degrees. Remove the skin from the chicken. Heat the oil in
an oven-proof skillet with a lid over low heat. Season the chicken with pepper.
Add chicken to the pan and sear on all sides. Take out the chicken and keep
warm.
Stir in onions, ginger and garlic and sauté until onions are soft, approximately
4 minutes. Stir in curry paste along with the broth. Season with freshly ground
black pepper to taste.
Place the chicken back in the pan and bring to a simmer.
Transfer to oven and cook for 30 minutes.
Cut the bok choy stalks in half and put on a plate with a tiny amount of water,
then cover with plastic wrap. Microwave on high for 2 minutes.
Remove pan from oven, remove chicken and reserve. Bring the liquid to a
simmer and stir in the coconut milk. Add in lime juice and simmer for 2 minutes.
Add the cilantro and return the chicken to the pan.
Place 2 bok choy halves onto each plate. Portion 1 drumstick and 1thigh on
each plate. Spoon sauce over chicken and garnish with cilantro.
Spicy Lemon-Turmeric Chicken and Vegetables
Serves 4
Cayenne pepper, ground cumin and lemon combine in this recipe to create an
unforgettable zingy, spicy taste that is sure to become a favorite in any house. It
does require a bit of cooking time, but you will find that it is worth every moment.