I wanted to make chicken satay on skewers but I only had 3 big chicken legs?? I was not deterred and decided to try my hand at a coconut peanut sauce and cook everything in the oven. It turned out really lovely and the peanut butter was a great addition. If you are sick of cooking chicken the same old way you should give this recipe a whirl!
You will need: 4 whole chicken legs (bone-in, w/ skin), 1 sweet onion, diced, 4 cloves garlic, 8 oz white mushrooms, sliced, finely chopped, 1 tbs curry powder, 1 cup coconut milk, 2 tbs smooth or crunch peanut butter, 3 cups chicken broth (or, 1 chicken or vegetable bouillon cube & 3 cups water), 4 cups fresh spinach leaves, washed, 1 tsp coarse sea salt, freshly ground black pepper, 2 tbs olive oil.
Preheat oven 400*
1 – Season chicken with salt and pepper. Put big saute pan on high heat and add 2 tbs olive oil. When oil is hot sear chicken on all sides. Remove to a plate and turn heat down to low/medium.
2 – Add onions and garlic and saute for 6 or so minutes. Add sliced mushrooms and continue to cook for 5 minutes. Add curry powder and mix into vegetables for a minute.
3 – Add coconut milk, peanut butter and broth and stir until peanut butter has blended into the liquid.
4 – Return chicken legs to pan, cover and place in oven for 40 minutes. After 40 minutes, remove from oven and add more water if the sauce looks very thick (about a cup). At this time taste sauce and add salt and pepper if you think it needs it. Remove lid and return to oven and continue to cook until chicken legs are cooked through (about 25 more minutes).
Note: If you are cooking rice, do so at this time!
5 – Remove legs to a plate and tent with foil for 5 minutes while you get everything else ready. Add spinach to sauce and let it wilt.