Coconut Lemongrass Chicken with Greens

barbara lentz


Magnificent flavor and makes a stunning presentation.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 1
    whole chicken cut into 8 pieces
  • ·
    salt and pepper
  • 4 Tbsp
  • 1 Tbsp
    olive oil
  • 1
    cinnamon stick
  • 1 c
    cilantro stems chopped
  • 1 large
    lemon cut into 8th
  • 1 stalk(s)
    lemongrass chopped into pieces
  • 8 clove
    garlic peeled and smashed
  • ·
    14 oz can of coconut milk
  • 1 c
    fresh mushrooms
  • 3 c
    torn mixed greens
  • 2
    green onions chopped
  • ·
    chopped cilantro for garnish

How to Make Coconut Lemongrass Chicken with Greens


  1. Salt and pepper the chicken pieces. Melt the butter in large skillet. Add the oil. Brown the chicken pieces until crisp on both sides. Add the cinnamon stick, cilantro stems, lemon, lemongrass, garlic and coconut milk.
  2. Cook until chicken is done about 30 to 45 minutes. Remove the chicken from skillet and set aside. Strain the broth discarding the solids.
  3. Place broth into a Dutch oven. Place back on stove and bring to a boil. Reduce to a simmer and add the mushrooms, greens and green onions. Let cook until greens are wilted. Place the greens with broth on a plate top with chicken and garnish with cilantro.

Printable Recipe Card

About Coconut Lemongrass Chicken with Greens

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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