April 30th, 2014
By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.
In a large resealable bag, combine 2 tablespoons flour, 1 tablespoon paprika and pepper. Add chicken legs and thighs to bag and toss to coat.
Heat canola oil in large skillet over medium-high heat. Place chicken in pan and brown on all sides until golden brown, about 10 minutes. Transfer chicken to a plate.
Add leek and mushrooms to the skillet and sauté until leek has softened and mushrooms have released liquid and it has evaporated. Sprinkle remaining flour and paprika over vegetables. Pour chicken stock into skillet to deglaze; then mix in coconut milk, stirring until combined.
Return chicken and any accumulated juices to skillet. Bring to a boil; reduce heat to simmer and cover with a lid. Continue to gently simmer for 25–30 minutes or until chicken juices run clear when pierced with the tip of a knife or internal temperature reaches 165ºF.
267 calories, 14 g fat, 31 mg calcium, 96 mg sodium, 10 g carbohydrates, 1 g fibre, 24 g protein. Excellent source of riboflavin, niacin, selenium and zinc; source of iron, omega-3 and omega-6.