Chicken Kelaguen - in Depth
Ready In: 25 hrs
Serves: 4-6
Ingredients
Finadene Sauce
- 1 cup soy sauce
- 1 cup lemon juice
- 1 large onion, finely chopped
- 5 hot peppers, finely chopped
Chicken
- 1 whole broiler-fryer chicken, cut up
- 1 fresh coconut
- lemon juice
- 4 green onions, finely chopped
- 3 hot peppers, finely chopped
- 4 -6 pita bread
Directions
- Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.
- Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
- Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
- Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
- Serve warm on or in pita bread.
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