3-1/2 pounds chicken legs and thighs
3 or 4 sprigs oregano or marjoram
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 to 5 tablespoons corn or peanut oil
1/4 cup lemon juice
1 cup fresh shredded coconut
2 large onions
2 cloves garlic
2 hot chili peppers
2 cup coarsely chopped plum tomatoes
1 bay leaf
Preheat the broiler. Trim away visible fat from chicken. Wash chicken under cold water and dry with paper towels. Chop fresh oregano or marjoram. Rub herb all over the chicken, and then sprinkle chicken with salt and black pepper. Generously oil a shallow boiler pan. Place chicken in the pan in a single layer. Drizzle 2 tablespoons of oil over the chicken.
Set the pan under the broiler, 6 inches from the heat. Broil chicken for about 5 minutes (or until golden brown). Turn and brown 5 minutes on the other side. Remove the pan from the oven. Pour lemon juice over chicken. Sprinkle coconut over chicken and set aside.
Reset the oven and preheat to 400 degrees.
Slice onions, mince garlic and finely dice chilies. Heat the remaining oil in a medium skillet. Add onions, garlic and chilies and sauté over medium heat for 5 minutes or until the onions are soft and translucent. Stir in tomatoes and bay leaf and cook over low heat, stirring, for 15 minutes longer.
Return chicken to the oven and bake for 15 minutes. Turn chicken, pour tomato sauce on top and bake until chicken is tender and brown, about 15 minutes. Remove the bay leaf before serving. Serve over rice or couscous.
This recipe also appears on Kwanzaa Culinarians. Follow Kwanzaa Culinarians on Twitter: @KwanzaaCulinary.