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Lemongrass Coconut Milk Braised Chicken

We’ve teamed up with our friends at Haven’s Kitchen and created this DELICIOUS Lemongrass Coconut Milk Braised Chicken.  Cooking with a good bone broth is a simple way to elevate any recipe!

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

•    1 pouch Haven’s Kitchen Nutty Lemongrass Sauce

•    1 can coconut milk

•    1 22 oz. container Brodo Hearth or Chicken 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

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