Baked Chicken with Lemongrass and Coconut

1. Preheat the oven to 325°F/170°C. Cut the chicken legs in half and place them in a large baking dish. Thinly slice the lemongrass; chop the tomatoes and preserved lemons. Add them all to the dish, along with the basil and coconut milk. Season with salt and pepper.
2. Bake for 1 hour, basting occasionally. Once the chicken is nicely cooked, serve in the pan and enjoy with rice, if desired.

Recipe reprinted with permission from Simple: The Easiest Cookbook in the World © 2016 by Jean François Mallet, Hatchette Books | Black Dog & Leventhal

© 2016 Jean François Mallet, Hatchette Books | Black Dog & Leventhal