Coconutty Chicken Legs with Spinach & Pasta

4 servings Prep: 15 mins Cook: 55 mins
Coconutty Chicken Legs with Spinach & Pasta
Coconutty Chicken Legs with Spinach & Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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