Ingredients
- 4 chicken legs (whole w/thighs)
- 3 cloves garlic , crushed
- 1 inch ginger , grated
- 1 lemon , zested
- 1 orange bell pepper , sliced
- 1 onion , sliced
- 1/3 cup coconut oil
Servings: people
Units:
Instructions
- Simply zest a lemon, grate the ginger and crush the garlic.
- Rub all over the chicken legs.
- Cover and refrigerate for at least 2 hours or overnight.
- heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can take 10-15 minutes over medium-high).
- Season with salt and pepper.
- Remove the chicken from the pan, then add peppers and onions, to soften.
- Return the chicken to the pan, cover and reduce heat to a simmer for 45 minutes, or until the chicken is falling off the bone.
- Check your seasonings.
Recipe Notes
A deeply colored sauce will form from the chicken’s juices, which takes on all the flavors. Spoon that over your rice.