I am always looking for good recipes that satisfy, and store well in the fridge for a few days. My family knows they can reheat this dish and it will taste great! Combine it with an easy green salad and you have a balanced meal. And I don’t have to be in the kitchen cooking every evening to make sure my family is eating well! This recipe is from the cookbook Make Ahead Paleo, by Tammy Credicott.
Thai Chicken Drumsticks
(Serves 4)
Ingredients:
- 3-5 pounds chicken legs, with skin
- 1/2 cup loosely packed cilantro
- 2 cloves garlic, sliced
- 2 tbsp fish sauce
- 1/4 cup lime juice
- 1/4-inch piece of fresh ginger, sliced
- 1 small shallot, sliced
- 2 tbsp olive oil
- 2 tbsp coconut aminos
- 1 tbsp honey
- 2 tbsp coconut milk
Directions:
Preheat your oven to 375° Fahrenheit. Grease a 9” x 13” baking dish. Distribute the chicken legs evenly in the dish.
Place the rest of the ingredients in a food processor. Pulse until chopped. You should end up with a thick but slightly chunky sauce.
Pour the sauce evenly over the chicken. Bake for 30 minutes.
Remove the pan from the oven, flip the chicken, and spoon the sauce from the pan over each leg. Put the pan back in the oven and bake for another 30 minutes, or until chicken is browned and cooked through.
Enjoy hot or cool slightly, or place in containers and refrigerate until needed.
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