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Thai Coconut Chicken Drumsticks

4 Harvest Haven chicken drumsticks


Freshly ground black pepper

1 tablespoon sunflower oil

2 small Harvest Haven shallots, thinly sliced

2 Harvest Haven garlic cloves, thinly sliced

1-inch piece of ginger, julienned

1 can Thai Kitchen coconut milk

1 cup Harvest Haven chicken broth

2 tablespoons cilantro leaves

1 hot chile, thinly sliced

Fresh lime juice

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes.

Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and broth and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 25 to 30 minutes. Season with salt and pepper to taste.

Serve the chicken and broth, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.

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