Chicken with coconut marinade

Submitted by enr on 02 Jul 2009
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp sea salt
3-4 tbsp finely chopped garlic (8-10 cloves)
2 tbsp grated ginger
1/2 tbsp dry ginger
1-2 tsp cayenne pepper
1 tsp turmeric
juice of 1/2 lemon
240 ml coconut milk
1 chicken - about 1.5 kg
Coriander seeds and cumin fried dry skillet over medium heat for about 1-2 minutes. Crush in a mortar (you can use and dry spices, but then decreased to 1 tsp each of them and are less aromatic). In a small bowl mix all the marinade products. The chicken is cut into 4 parts. Gently separate the skin of the chicken breasts and legs. Chicken meat is placed in a bag and pour the marinade. The package is tied tightly and invert several times to allow the chicken to coat evenly with marinade. Allow to marinate 2-8 hours or overnight in the refrigerator. Bake on the BBQ or in the oven: meat without bone - 10-15 minutes meat with bone - 35-40 minutes, turning every 5 minutes. The dish is placed in a bowl and cover for 5 minutes with aluminum foil. Serve with coconut rice and cucumber salad.
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02 Jul 2009