Chicken with Coconut Marinade
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, finely chopped | garlic | |
| 2 tbsp | 30 ml | grated ginger |
| 1/2 tbsp | dry ginger | |
| 1-2 tsp | cayenne pepper | |
| from 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 (dry ground spices may also be used, but then reduce to 1 tsp of each and they are less aromatic).
In a small bowl mix all the ingredients for the marinade.
Cut the whole chicken into 4 parts. Gently loosen the skin of the chicken breasts and thighs. Place the chicken in a bag and pour over the marinade. Tie the bag tightly and turn it several times so the chicken is evenly coated with the marinade. Let it marinate for 2-8 hours in the refrigerator.
Cook 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 for 5 minutes with aluminum foil.
Serve with coconut rice and a cucumber salad.