Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze

Ingredients

• 2 tsp. ground turmeric
• 1 tsp. minced fresh ginger
• 1 cup finely chopped scallions (white and light-green parts only)
• 1 Tbs. minced garlic
• 2 tsp. minced fresh ginger
• 1 Tbs. Thai green curry paste
• 3 cups lower-salt chicken broth
• + 10 more ingredients
• • 2 Tbs. Asian fish sauce
  • 1 Tbs. granulated sugar
  • Kosher salt
  • 1-½ cups Thai jasmine rice, cooked
  • Kosher salt
  • 6 whole skin-on chicken legs
  • ¹/₃ cup finely chopped lemongrass (1 to 2 large or 3 medium stalks)
  • 2 tsp. peanut oil
  • ½ tsp. ground coriander
  • ½ tsp. cayenne

In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight.

View full recipe at Fine Cooking