MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
LEMONGRASS CHICKEN
Jason Glover
2
15 minutes
15 minutes
These incredibly easy to prepare braised chicken legs are bursting with flavor thanks to the use of Vietnamese staples like lemongrass, curry powder, and fish sauce.
Ingredients
7 oz chicken legs
1-2 tsp curry powder
2 tsp chopped lemongrass
1 tsp chicken bouillon
1 tsp sugar
1 tbsp fish sauce
2 tbsp vegetable oil
½ tsp pepper
½ tsp chopped chili
1 tsp chopped shallot
1 tsp chopped green onion
1 cup fresh water
Steamed white rice, for serving
Sliced cucumbers, for serving
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Directions
- In a medium saucepan, combine the chicken legs with all ingredients except the water.
- Mix well and let marinate for about 15-20 minutes.
- Simmer over low heat until most of the sauce has been absorbed into the chicken.
- Add the cup of water and continue simmering until the sauce has thickened and the chicken reaches an internal temperature of 165°F.
- Serve over steamed white rice with sliced cucumbers.
