INGREDIENTS
4
Chicken legs
10
Bay leaves, dried
1/2
head Cauliflower
6
Garlic cloves, large
1
3-inch piece Ginger
1/4
Kabocha squash, cut into 1-inch pieces (about 2 cups)
2
Shallots, medium
1
White onion, small
2 13.5 ounce cans
Coconut milk, unsweetened
3 tbsp
Honey
1
Kosher salt
2 tbsp
Peppercorns, black
1 tsp
Red pepper flakes
2 tbsp
Turmeric, ground
1 cup
Sugarcane vinegar or distilled white vinegar
3 tbsp
Vegetable oil
1/4 cup
Coconut, unsweetened
1
Pumpkin seeds, Unsalted roasted
A layer of cheesecloth