Spicy Coconut Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 12 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts or chicken thighs
- 1 lime (s), juice it
- 1 clove (s) garlic, crushed
- 1 piece (s) ginger (-2 cm depending on the thickness the tuber), chopped
- 2 teaspoons sambal oelek, or fresh chilli pepper, in strips
- 25 g desiccated coconut
- 1 tablespoon maple syrup, or honey
- 3 tablespoon oil
- 1 dash soy sauce
- 1 dash vermouth, (Noilly Prat) or white port wine
- salt
- pepper
- Coriander greens, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Mix all ingredients (except chicken and coriander) to a marinade and soak the chicken for a few hours or better overnight, turning occasionally.
- If chicken parts with skin are used, it is advisable to carefully detach the skin from the meat with your fingers and also to slide some marinade between the skin and the meat. Be careful that the skin does not tear and is not completely loosened.
- Heat the oven to 200 ° C (top / bottom heat, with circulating air 180 ° C is sufficient), place the chicken parts (if with skin: skin facing up) in a suitable dish, spread the remaining marinade over it and, depending on the size, about 35 minutes ferment. If the meat (or the coconut flakes) gets too dark, cover with some aluminum foil towards the end of the cooking time.
- Serve sprinkled with fresh coriander.
- This goes well with basmati rice and briefly fried pak choi.
- NOTE: The marinade is also suitable for grilling - then keep it a little thicker overall and allow it to drain very well before grilling (otherwise the coconut flakes can burn on the grill).
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