What Has Many Legs, But Doesn't Run Away?

Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze




Often recipes are taken from other sources and embellished, or worked with. This is one such occasion. The basic recipe is from a cracking issue of Fine Cooking magazine. Here is the basic recipe:


For the chicken:
2 tsp. ground turmeric
1 tsp. minced fresh ginger
1/2 tsp. ground coriander
1/2 tsp. cayenne
Kosher salt
6 whole skin-on chicken legs
For the braising liquid and glaze:
2 tsp. peanut oil
1 cup finely chopped scallions (white and light-green parts only)
1/3 cup finely chopped lemongrass (1 to 2 large or 3 medium stalks)
1 Tbs. minced garlic
2 tsp. minced fresh ginger
1 Tbs. Thai green curry paste
3 cups lower-salt chicken broth
2 Tbs. Asian fish sauce
1 Tbs. granulated sugar
Kosher salt
For serving:
1-1/2 cups Thai jasmine rice, cooked
Season

In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight.
Sear

Prepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside.
Braise

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat.

Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray.

Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat.
Glaze

Prepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid).

Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over—the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes.

To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.







Here is the link to the recipe and Fine Cooking mag site:

http://www.finecooking.com/recipes/barbecue-braised-thai-chicken-legs-lemongrass-glaze.aspx



Notice the cilantro, scallions and peas? Guess where they came from....Yes, the garden. Hurry and get yourself a bowl, before they do get up and walk away....With my boys around they may do just that!