Traditional gremolata is a chopped herb condiment made with three ingredients: lemon zest, garlic, and parsley. I recently found a recipe that improvises on the gremolata a bit: lime zest, coffee beans and cilantro, Hmm, delicious!
Coconut-Braised Chicken with Chorizo and Potatoes
Chicken
2 Tablespoons of canola oil
6 whole chicken legs (2 pounds)
Kosher salt and pepper
1/2 pound of fresh Mexican chorizo
1 onion, thinly sliced
1 Tablespoon peeled and minced fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
3 cups of unsweetened coconut milk
1 pound of baking potatoes, peeled and cut into 2-inch pieces
2 Tablespoons of fresh lime juice, plus lime wedges
1 Tablespoon of butter
Gremolata
1/4 cup of finely chopped cilantro, plus extra sprigs for the garnish
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons of finely grated lime zest
Directions
1. Preheat the oven to 425 degrees. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in two batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic, and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes, and chicken to the casserole adn bring to a simmer. Cover and braise in teh oven for about 1 hour, until the chicken is cooked through. Stir in the line juice and butter and season with salt.
2. Meanwhile, make the gremolata. In a small bowl, combine all of the ingredients and mix well.
3. Spoon the braised chicken and potatoes into a shallow bowl. Garnish with the gremolata and cilantro sprigs and serve with a lime wedge.
Source: Food and Wine magazine, October 2015
The Gun-Carryin' Librarian 