We’ve done several variations of slow cooked chicken thighs and legs over the past few years, and we’ll probably never stop because it’s such a quick and versatile meal and incredibly delicious. This style of cooking chicken (or duck or turkey) is definitely one of our go-to recipes, and we vary it with whatever’s at the local farmers’ market, as we’re huge proponents of eating locally and seasonally for the planet, our tastebuds and overall health. I’ve used a whole bunch of mineral packed kale, and coriander seeds along with dried coriander (also known as cilantro), since this is such a great flavor.
3 tablespoons coconut oil
2 medium size free-range (pastured) chicken legs
1 tablespoon coriander seeds
1 tablespoon dill
2 teaspoons cumin
2 teaspoons dried cilantro
1 teaspoon paprika
1/2 teaspoon sea salt
20 ounces chicken or vegetable stock
1 bunch of kale
In a large cast iron (or saute) pan over high heat, melt 2 tablespoons coconut oil.
Chop the onion into medium sized pieces and add to the melted oil. Let cook with a pinch of sea salt for roughly 3 minutes, stirring frequently.
Reduce heat to medium-low and let the onions caramelize until golden brown, stirring frequently so they don’t stick. Add more coconut oil if you need to (if the pan starts to dry out).
Meanwhile, mix the spices together and rub over the top (meaty side) of the chicken legs.
Turn heat to high and let that side brown for 2 minutes. “Stir” them a bit to make sure they’re not stuck to the bottom and add the stock to the pan. The legs should be nearly covered (or entirely covered, either is fine, depending on the size of your pan). Let cook at high heat for about 5 minutes and then reduce heat to low and cover.
Let simmer for 25-30 minutes. Add the roughly chopped kale after about 17 minutes and let cook for the remainder of the time or until chicken is tender and your entire kitchen is incredibly fragrant!
Serve warm, spooning some of the juice over the plates for extra flavor.