Lemongrass and Peanut Chicken Legs

  • Difficulty: Medium
  • one hour
  • 3 servings
  • A recipe from the cuisine, also allowed in a diet

For all of you lovers of the Far East flavors, welcome to another Asian cuisine-inspired dish. Cook the chicken legs with lemongrass, coconut milk, fish sauce, and rice wine vinegar to give the meat an acidic kick. Also, let the snow peas and peanut butter play their mildly sweet part.

Ingredients Needed for Lemongrass and Peanut Chicken Legs

    3 lemongrass stalks
    1 tablespoon vegetable oil
    1 ⅔ pounds of bone-in, skin-on, whole chicken legs (3 chicken legs 9-ounce each)

    For the sauce:

    2 garlic cloves, crushed
    1 chili, finely chopped
    1 tablespoon peanut butter
    1 cup coconut milk
    1 teaspoon fish sauce
    1 teaspoon rice wine vinegar
    ½ cup chicken stock
    3 ounces of snow peas (mangetout peas)
    2 ounces of peanuts
    1 spring onion, finely chopped (for garnishing)

How to Make Lemongrass and Peanut Chicken Legs

  1. Trim the lemongrass stalks and cut them in half. Peel the outer leaf from each of lower white halves and discard.
  2. Cut the lower halves lengthwise in two, then crush them by pressing them with the side of the knife. Also, finely chop the upper green halves. Set aside.
  3. Heat the oil in a skillet over medium heat. Score the 3 chicken legs and add them in the skillet. Season with salt and pepper and fry for 6 minutes on each side. Set them aside.
  4. For the sauce:

    Turn the heat to low and add the garlic and chili to the same skillet. Cook and stir for 30 seconds.

  5. Add the cut and chopped lemongrass, peanut butter, and coconut milk. Stir them in, then add the fish sauce, rice wine vinegar, and chicken stock.
  6. Add the chicken legs, cover with the lid, and simmer for 30 minutes.
  7. Add the snow peas (also called mangetout peas) and peanuts. Cover with the lid and simmer for 10 more minutes.
  8. Garnish with finely chopped spring onion. Optionally, add some lemon wedges, too.

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