Coconut Marinated Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have not tried this recipe yet, but it sounds interesting. Prep time does not include overnight marinating. A Donna Hay recipe Ingredients:
1/2 teaspoon turmeric |
1 teaspoon ground coriander |
1/2 teaspoon chili powder |
2 cloves garlic, crushed |
2 teaspoons freshly grated ginger |
2 green onions, finely chopped |
1 tablespoon lemon juice |
salt & pepper |
1 (400 ml) can coconut milk |
1 1/2 kg chicken pieces |
Directions:
1. Combine tumeric, coriander, chilli, garlic, ginger, green onions, lemon juice, salt& pepper in a large non-metallic bowl.
2. Pour in coconut milk& mix well to combine.
3. Score chicken skin& flesh at regular intervals.
4. Place chicken in the bowl with the marinade& toss to coat.
5. Refrigerate overnight.
6. Preheat oven to 180 degrees c.
7. Place chicken pieces on a rack in baking dish, reserving marinade.
8. Cook for 35-40 minutess or until golden& cooked through.
9. While chicken is cooking, heat marinade in a small saucepan& simmer for 8 minutes or until thickened into a sauce.
10. Serve chicken with rice& sauce.
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