Coconut Marinated Chicken
"I have not tried this recipe yet, but it sounds interesting. Prep time does not include overnight marinating. A Donna Hay recipe"
photo by JustJanS
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
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
- Combine tumeric, coriander, chilli, garlic, ginger, green onions, lemon juice, salt& pepper in a large non-metallic bowl.
- Pour in coconut milk& mix well to combine.
- Score chicken skin& flesh at regular intervals.
- Place chicken in the bowl with the marinade& toss to coat.
- Refrigerate overnight.
- Preheat oven to 180 degrees c.
- Place chicken pieces on a rack in baking dish, reserving marinade.
- Cook for 35-40 minutess or until golden& cooked through.
- While chicken is cooking, heat marinade in a small saucepan& simmer for 8 minutes or until thickened into a sauce.
- Serve chicken with rice& sauce.
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Reviews
-
This was a good, easy to follow recipe. The chicken legs stayed moist and the sauce happened quickly. I just think it lacked some flavour to make it a 5 star recipe. Next time I make it, I'll add a couple of tablespoons of fish sauce and finish it with chopped coriander. -
This is really delicious and comes out an interesting bright yellow colour! Great presentation when served with green and red vegies eg: steamed brocolli and peppers -or- salad leaves and cherry tomatos. Could you post some other Donna Hay recipies Marli?
RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!
