Initially my plan was to make this recipe with chicken thighs but the chicken legs were on sale and I thought for a minute... Well with the leg I actually get the drum stick and thigh all together.
You can use what ever piece of chicken (with the bone) that works for you.
Preheat oven to 300 degrees F.
Lay chicken on a clean work surface and pat with a clean paper towel (white) then season with salt and pepper.
Heat a large braising pan over medium heat. Once hot add in coconut oil and butter to melt. Add chicken into the pan skin side down and cook for about 5 minutes to get the skin nice and crispy. Flip over and season with paprika and red pepper flakes.
Add in onion, shallot and red bell pepper; cook for about 7-10 minutes stirring often using a wooden spoon. Add in about 1/2 teaspoon of sea salt.
Add in tomato paste and using the back of a teaspoon and soften into the onions and peppers. Pour in chicken broth and add in coconut cream to combine. Cover and braise in the oven for 1 hour.
Remove from oven and top with chopped fresh herbs and serve