Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Braised Chicken Leg
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Braising Base & Aromatics
Long Beans & Finishing
Method
Chicken & Marinade
Marinate the chicken
Pat the chicken legs dry with paper towels. In a bowl combine salt, pepper, grated turmeric (or ground), minced garlic, minced ginger, and lime juice. Rub the mixture all over the chicken, getting some under the skin where possible. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours.
Braising Base & Aromatics
Brown the chicken
Heat the neutral oil in a large braiser or heavy skillet over medium-high heat until shimmering. Add the marinated chicken legs, skin-side down, and sear until deeply golden, 4–6 minutes. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
Sauté aromatics
Reduce heat to medium. Add sliced shallots to the same pan and sauté until softened and starting to color, about 4 minutes. Add bruised lemongrass, pierced dried black limes, bay leaf, ground coriander and cumin; cook 1–2 minutes until fragrant, scraping up browned bits from the pan.
Deglaze and build braising liquid
Pour in the chicken stock (or water) and use a wooden spoon to deglaze the pan, loosening any stuck bits. Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
Braise the chicken
Return the seared chicken legs to the pan, skin-side up, nestling them partially into the liquid. The liquid should come about halfway up the chicken; add a little more stock or water if needed. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 25–30 minutes until the chicken is cooked through and tender (internal temperature 74°C / 165°F).
Long Beans & Finishing
Add long beans
With about 8–10 minutes remaining on the braise, add the trimmed and cut long beans to the pan, stirring gently to submerge them partially in the braising liquid. Cover and continue to cook until the beans are tender-crisp and the chicken is done.
Reduce and adjust seasoning
If the braising liquid is too thin, remove the lid and simmer uncovered over medium heat for 4–6 minutes to reduce and slightly thicken the sauce. Taste and adjust seasoning with additional fish sauce or salt and a squeeze of fresh lime juice to balance the flavors.
Finish and serve
Discard the pierced dried black limes or leave halved for serving if desired. Spoon sauce over the chicken and beans, sprinkle with chopped cilantro or Thai basil and a grind of black pepper. Serve hot with steamed rice or flatbread.
