Organic chicken legs were on sale, and in my effort to keep my menu from staying in a rut, I looked for a fresh new idea on how to prepare them.
I found this yummy sounding recipe by Rachel Ray and I knew I had to make it. It had many of my loves in it: Lime, coconut, and green onions.
I had all the ingredients on hand, AND it fit within my restrictions, so I didn't need to make many adjustments to the recipe!
I served it on some brown rice that I had tossed with cilantro and lime juice and a side of sauteed squash.
I didn't have to make many changes to the recipe (which is shocking considering all my restrictions)! Hope you enjoy it!
from Everyday with Rachel Ray
3 cloves fermented garlic
1/2" fresh ginger, peeled
1 bunch green onions, white and green parts, ends trimmed
1 bunch cilantro, large stems removed
1 tsp sriracha
2 tbl coconut aminos
1 tsp fish sauce
1 tbl toasted sesame oil
1/3 cup raw local honey
1 cup light coconut milk
juice and zest of 2 limes
salt and pepper to taste
8 skin-on chicken drumsticks