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Coconutty Chicken Legs with Spinach & Pasta

Coconutty Chicken Legs with Spinach & Pasta

by 16 people

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Makes: 4 servings

Prep: 15 mins

Cook: 55 mins

Ingredients
  • 4 large chicken legs
  • Salt and pepper
  • 1 13 1/2 ounce can  coconut milk
  • 1/2 cup cider vinegar
  • 1/3 cup low-sodium soy sauce
  • 1 small head garlic, peeled and smashed
  • 2 bay leaves
  • 8 ounces orecchiette or orzo pasta
  • 1 10 - 11 ounce package  baby spinach, washed and dried
Directions
  1. Season the chicken generously with salt and pepper. In a large dutch oven, combine the coconut milk, vinegar, soy sauce, garlic and bay leaves. Toss the chicken in the sauce to coat. Bring to a boil, then lower the heat, partially cover and simmer, turning the chicken halfway through, until tender; about 50 minutes
  2. About 10 minutes before the chicken is done cooking, preheat the broiler. In a large pot of boiling, salted water, cook the pasta according to package directions.
  3. Transfer the chicken, skin side up, to a foil-lined baking sheet. Broil until browned, about 5 minutes.
  4. Meanwhile, skim off and discard the fat from the sauce in the dutch oven; discard the bay leaves. Bring the sauce to a boil until slightly reduced and thickened, about 5 minutes. Remove from the heat and stir in the spinach to wilt. Serve the chicken with the spinach and pasta.
Tip Time Saver
  • Cook the whole pound of pasta tonight and save half of it for Thursday's ratatouille. Toss with a little EVOO before refrigerating so it doesn't stick together.