Thursday, August 28, 2014

Spicy Coconut Chicken

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 Chicken

8 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

Put Chicken Legs in a bag and set aside.  Whisk the remaining ingredients in a large bowl until thoroughly combined.

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.  

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