Milk-Braised Chicken Legs with Spiced Rice
For the chicken
For the spiced rice
  1. Preheat the oven to 300°F. Season the chicken thighs on all sides with salt and pepper.
  2. In a large Dutch oven, heat the canola oil and butter over medium-high heat. Once the butter has melted, add half the chicken thighs, skin-side down, and cook until the skin has browned and the fat has rendered out, about 5 minutes. Flip and cook on the second side until golden brown, 4 minutes more. Transfer to a rimmed baking sheet or plate and repeat with the remaining thighs until they have all been browned. Set the chicken aside.
  3. Reduce the heat to low and add the onions, celery, orange peel, star anise, and cinnamon stick to the pot. Cook, stirring, for 5 minutes. Add the flour to the pot and stir with a wooden spoon until lightly toasted, about 1 minute. Whisk in the milk and increase the heat to bring the milk to a simmer.
  4. Return the chicken and any accumulated juices to the pot, skin-side up; they should be partially submerged in the liquid and tightly packed together in a single layer. Add the bay leaf. Cover the pot and transfer to the oven. Bake until the chicken is tender and cooked through, about 45 minutes.
  5. While the chicken cooks, make the rice: Heat the canola oil in a 2-quart pot over low heat. Add the shallot, garlic, coriander, cumin, and salt and cook, stirring, until the shallots are slightly translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute, until toasted.
  6. Add 3-1/2 cups water, bring to a boil, stir, then cover, reduce the heat to low, and cook for 45 minutes. Uncover the pot, fluff the rice with a fork, and add the butter. Re-cover, remove from the heat, and let stand for 10 minutes.
  7. Remove the chicken from the oven, uncover, and remove and discard the star anise, cinnamon stick, and bay leaf. Transfer the chicken thighs, onions, and celery to a platter and spoon the sauce over the top. Garnish with the scallions. Serve with the spiced rice alongside.