Coconut-Braised Chicken with Chorizo and Potatoes
- 2 tablespoons canola oil
- 6 whole chicken legs (2 pounds)
- Kosher salt
- 1/2 pound fresh Mexican chorizo
- 1 onion, thinly sliced
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1 dried chile de árbol, broken in half
- 3 cups unsweetened coconut milk
- 1 pound baking potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped cilantro, plus sprigs
- 7 coffee beans, finely crushed (1/2 teaspoon)
- 2 teaspoons finely grated lime zest
HOW TO MAKE THIS RECIPE
- MAKE THE CHICKEN Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.
- MEANWHILE, MAKE THE GREMOLATA In a small bowl, combine all of the ingredients and mix well.
- Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges.
The braised chicken can be refrigerated overnight. Reheat gently