Because we utilize chicken legs weekly, I am always on the lookout for a delicious, thrifty recipe. I came across this one and put it on hold due to the listed coconut milk ingredient. But, on a recent trip to Walmart I found a can of coconut for $1.28. I immediately swiped that beauty up and rushed home to produce this masterpiece. Served over rice, this makes a wholesome treat. The sweet smell will waft your senses when you return home.
4 chicken legs (left whole)
1 cup coconut milk
2 tbs. soy a sauce
2 garlic cloves minced
1/4 tsp. allspice
flaked coconut - cilantro (optional)
Place first 5 ingredients in crock pot. Set on low and cook 5-6 hours. Place chicken on serving tray, cut into individual pieces and top with coconut and cilantro. Personally I tried this topping and my family did not enjoy the cilantro. So we dished it up over rice naked. YUM!