My sister-in-law taught me this recipe, and it is SO easy yet SO impressive. The amount below is perfect for 4 adults, so just double the recipe if you are having more company than that. Chicken can be garnished with dried tomatoes (recipe in the blog!) and chopped green onions and served with a white rice.
12 chicken thighs and legs (mixed)
1 can of coconut milk
cumin
paprika
salt/pepper
1. Rinse chicken and pat dry. Arrange in a baking dish and season with salt and pepper.
2. Sprinkle the chicken with cumin and paprika. You want to make sure that each piece has an thin, even layer of the spice . Flip the chicken, and repeat with seasoning on the other side.
3. Vigorously shake the can of coconut milk before opening as the liquid tends to separate. Pour over the chicken, and marinate for at least 2 hours in the refrigerator.
4. Set rack in the middle of the oven and preheat to 400 degrees. Roast chicken for 20-20 minutes until skin begins to darken and crisp. Flip each piece of chicken over, and continue roasting for another 20 minutes. Flip chicken once more and cook for another 15 minutes.
5. Place chicken in a serving dish, and pour remaining sauce over it. Enjoy!