Roast chicken is one of my favorite dishes to make, but every once in awhile I look for a new approach with it. I found this recipe and gave it a try. It didn’t turn out quite as expected but packed a wallop of spicy flavor in a deceptively calm looking dish. This is a great dish to serve with veggies and rice. It also made for great packed lunches for the rest of the week.
(note: If you're not a huge fan of coconut, don't worry, it's not an overwhelming flavor. It mostly adds richness to the chicken.)
Spicy Coconut Chicken8 servings
2 hours to prep
2 hours to cook
· 4 whole Chicken legs
· 1 cup of Coconut Milk
· ½ cup of Cilantro (chopped)
· 3 Tablespoons of Soy Sauce
· 1 teaspoon Cumin
· 4 small Jalapenos (chopped)
· 1 teaspoon of Salt
· ½ teaspoon of Cayenne Pepper
· ¼ cup of Vegetable Oil
· 3 Tablespoons of Sugar
Pour marinade in bag, seal and refrigerate for 1.5-2 hours.
Preheat Oven to 350 degrees. Prepare a large baking dish. Lay out chicken skin up in dish. Drizzle a little of the marinade on each Chicken Leg.
Roast for 1.5 to 2 hours. Bast it with the juices as it cooks. Allow resting for 10 minutes after roasting. Serve with rice or mixed vegetables.