Caribbean Coconut Chicken

• 12 cup all-purpose flour
• 2 tablespoons cumin powder
• 2 tablespoons rubbed sage
• 12 teaspoon salt (as needed, to taste)
• 12 teaspoon black pepper, freshly ground (as needed, to taste)
• 2 lbs chicken legs with thigh, skin on
• 14 cup extra virgin olive oil
• 1 cup white onion, diced
• 1 cup green bell pepper, diced
• 2 tablespoons cilantro, chopped
• 1 cup coconut milk, canned
• 2 cups chicken stock
• 2 tablespoons cornstarch (as needed)
• 2 tablespoons cold water (as needed)
• 1 cup sweet potato, diced
• cilantro or parsley, chopped, to garnish

1. In a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together.
2. Dredge chicken legs in flour mixture until thoroughly coated.
3. In a heavy Dutch oven over medium high, heat oil.
4. Place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side.
5. Then flip over and brown the other side.
6. Add the diced onion and bell pepper and cilantro (or not).
7. Season with a bit more salt and pepper, saute for additional 5 minutes.
8. Then add the coconut milk, chicken stock and sweet potatoes.
9. Cook covered for 30 to 35 minutes.
10. In a small bowl, stir equal parts cold water & cornstarch; mix well to make slurry.
11. Add half of slurry into the Dutch oven and cook until the sauce is slightly thickened.
12. If not thick enough, add more slurry.
13. Transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.

flour, cumin powder, sage, salt, black pepper, chicken, extra virgin olive oil, white onion, green bell pepper, cilantro, coconut milk, chicken stock, cornstarch, cold water, sweet potato, cilantro

Taken from www.food.com/recipe/caribbean-coconut-chicken-504751 (may not work)