Chicken Verde
Ingredients:
1 tablespoon ghee or coconut oil
6 chicken legs, bone-in and skin-on
sea salt and cracked black pepper
2 cloves garlic, crushed into a paste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups Roasted Tomatillo Salsa, divided
Directions:
1. Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Season the chicken generously with salt and pepper. Mix the garlic, cumin, and coriander in a small bowl, and rub it all over the chicken. Working in batches, brown the chicken on all sides, about 2 minutes per side.
3. For the slow cooker: Pour 1 cup of the salsa into the slow cooker and arrange the browned legs on top. Cover and cook on low for 8 hours. For the stovetop: Keep the legs in the pot and pour in 1 cup of the salsa. Simmer, covered, over medium-low heat for 3 hours.
4.Serve the chicken with the remaining 1 cup of the salsa
Excerpted from Against All Grain: Meals Made Simple by Danielle Walker. Reprinted with permission. All rights reserved.
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From:www.lifehack.org