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Lemongrass Coconut Milk Braised Chicken

By The Brodo Team
Jan 31, 2019

We’ve teamed up with our friends at Haven’s Kitchen and created this DELICIOUS Lemongrass Coconut Milk Braised Chicken.

One pot, about 45 minutes from fridge to table, and a warming, deeply flavored winter meal. Dinner done.

Serves 6

What you need:

•    2 tbsp. ghee or coconut oil

•    8 pounds of bone-in chicken thighs and legs

•    Haven’s Kitchen Nutty Lemongrass Sauce

•    1 can coconut milk

•    Brodo Hearth Bone Broth, defrosted

•    Sea salt

•    1 bunch parsley or cilantro, chopped

•    A handful of cashews, optional

How to Make it:

1. Heat a Dutch oven over medium-high heat and add ghee or oil. When the oil is hot, sear chicken, skin-down, for 3 minutes, flip and continue to cook for 5 more minutes or until chicken is browned

2. Squeeze in a pouch of Havens Kitchen Nutty Lemongrass sauce and sauté for a minute or 2

3. Add coconut milk and Brodo

4. Cover and simmer for 20 – 30 minutes on low heat until the chicken is cooked through

5. Garnish with herbs and cashews