Chicken with Coconut Marinade
Whole chicken marinated in coconut milk with toasted coriander and cumin, then grilled or roasted; served with coconut rice and cucumber salad.
🍳 Cook: 40 min
Ingredients
| 1 whole chicken, 1500 g | chicken | |
| 2 tsp | 10 ml | coriander seeds |
| 2 tsp | 10 ml | cumin seeds |
| 1 tsp | 5 ml | sea salt |
| 8-10 cloves | garlic, finely chopped | |
| 2 tbsp | 30 ml | grated ginger |
| 1/2 tbsp | 7.5 ml | dried ginger |
| 1-2 tsp | 5–10 ml | cayenne pepper |
| 1/2 lemon | lemon juice | |
| 1 tsp | 5 ml | turmeric |
| 240 ml | coconut milk |
Instructions
- Toast the coriander and cumin seeds in a dry pan over medium heat for about 1-2 minutes. Crush them in a mortar (you may use ground spices instead, but then reduce to 1 tsp of each; they will be less aromatic).
- In a small bowl, combine all the ingredients for the marinade.
- Cut the whole chicken into 4 parts. Gently loosen the skin of the chicken breasts and drumsticks.
- Place the chicken meat in a bag and pour over the marinade. Tie the bag tightly and turn it several times so the chicken is coated evenly with the marinade. Leave to marinate 2-8 hours in the refrigerator.
- Roast on a grill or in the oven: boneless meat for 10-15 minutes, bone-in meat for 35-40 minutes, turning every 5 minutes.
- Place the finished dish in a bowl and cover with aluminium foil for 5 minutes.
- Serve with coconut rice and cucumber salad.