Coconutty Chicken Legs With Spinach & Pasta Recipe

Cooking Directions

• STEP 1.In a bowl, mix together coconut milk, ginger, garlic, turmeric, and salt. Add the chicken legs and marinate for at least 30 minutes.
• STEP 2.Preheat the oven to 400°F (200°C). Place the marinated chicken legs on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the chicken is cooked through and golden brown.
• STEP 3.While the chicken is baking, cook the pasta according to package instructions. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted.
• STEP 4.Once the pasta is cooked, drain and add it to the skillet with the spinach. Toss to combine. Season with salt and pepper to taste.
• STEP 5.Serve the coconutty chicken legs alongside the spinach pasta. Enjoy!

Cooking Tips

• For extra flavor, you can add a squeeze of lime juice to the coconut marinade.
• If you prefer a spicier dish, you can add some chili flakes or cayenne pepper to the coconut marinade.
• Feel free to add other vegetables to the spinach pasta, such as cherry tomatoes or bell peppers.

Storage and Serving

• Leftover chicken legs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken legs in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• The spinach pasta is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.