Braised Chicken with Coconut Milk

No searing, no chopping, one baking dish. And if you don't have ginger, garlic, and lemongrass on hand, a combination of any two will be plenty to make this chicken over the top delicious in about an hour. You can find curry paste in the Asian aisle at most grocery stores or at an Asian market; we recommend any from Maesri.

1 cup unsweetened coconut milk
1 Tbsp. Thai curry paste
1 stalk lemongrass, tough outer layer removed, lightly crushed
1 (1") piece ginger, peeled, smashed
4 cloves garlic, peeled, smashed
2 chicken legs, thigh and drumstick (~ 1½ lbs total)
sea salt

Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving).

Place a rack in top third of oven; preheat to 400°F (200°C/180°C fan, Gas Mark 6).

Stir coconut milk and curry paste in a 2 qt baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.

Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

Makes 2 servings.