Coconut Rum Braised Chicken

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   1.

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   Preheat the oven to 350 degrees F. Put a large Dutch oven or pot on the stove and heat the coconut oil over medium high heat.

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   Season the chicken legs with salt.

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   Brown the chicken pieces in batches until they are golden on the outside.

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   Remove them from the pot and set them aside.

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   2.

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   Deglaze the pot with the rum, scraping up the brown bits from the bottom.

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   Add in the coconut balsamic and let the mixture reduce for 23 minutes.

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   3.

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    Add in the shredded coconut, Worcestershire sauce, brown sugar, allspice and chicken stock.

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    Give the braising liquid a big stir to combine.

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    Add the chicken back into the pot and bring it to a low boil.

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    Cover the pot with its lid and transfer it to the oven.

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    4.

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    Let the coconut rum braised chicken cook for 1 1/2 hours, until it is fall-off-the-bone tender and full of flavor.

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    Then just plate and serve!

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    I served it on a platter on a bed of pineapple chunks.

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    This dish will transport you right to the Caribbean!

* Per serving · 4 servings · Values may vary.