My favorite way to cook dark chicken parts is to make an easy delicious stew or soup. The chicken is always flavorful and tender and the stew always comes out delicious. You can make this with one tray ( 4 pounds or a little more) of either chicken leg quarters or chicken thighs that have bone and skin. The skin will not come out edible but gives great flavor to the dish. You must cook till the chicken is at least 165 degrees F to be safe to eat but I prefer my dark meat chicken to be at least 180 degrees F. You cook it to what you prefer. I got 6 dinners (small bowl with 4oz chicken) out of this but your portions might differ than mine. To make this a complete dinner or meal you might want to add rice or noodles or even spiral cut zucchini.

Ingredients for around 6 smaller portions

4 lbs leg quarters or thighs with skin and bone (one tray go for biggest tray they have)

1 can (13.5 oz) light coconut milk

1 large sweet onion chopped

2 bay leaves

1 teaspoon ground turmeric

1 inch grated ginger

1 lime – just the fresh squeezed juice

1/2 cup fresh cilantro leaves (some tender stems are ok) – chopped

2 carrots – peeled – sliced

2 celery ribs – cut half long ways and sliced

13 garlic cloves – fine chopped

1 hot pepper (either dried and crumbled or fresh chopped fine)

1 Tablespoon course sea salt

1 Tablespoon granulated garlic

1/2 teaspoon ground black pepper

Directions

Set oven to 350 degrees F.

To a large baking dish or buffet 1/2 pan add the coconut milk, onion, bay leaves, turmeric, ginger, lime juice, cilantro, carrots, celery, fresh garlic, hot pepper and mix. On top of that add the chicken in an even layer. On top of the chicken in an even layer add the salt, granulated garlic and black pepper. Cover tightly with foil and put in pre-heated 350 degree F oven on the middle rack. This stays in the oven till the chicken is at least 165 degrees F to be safe to eat. I prefer my dark meat chicken to be cooked more than that and think it’s much better at 180 degrees F or even up to 200. Ovens do differ but in my oven this dish was perfect in 2 1/2 hours. Your timing may differ. When the dish is done I pull out the chicken and when it cools off (an hour latter) I separate the meat from the bone and skin. I chill the soup over night and scrape off the fat that rises to the top and warm up what I want the next day.

It’s Easy and Delicious!