On a recent trip to the Caribbean I was impressed by all the roadside Barbecue stops that spring up on weekends, where you can buy, very cheaply, a portion of chicken, usually in a good, if rather sticky barbecue sauce, to take away and eat on a wonderful beach somewhere! I jokingly suggested to one enterprising young man, that he also offer chicken marinaded in coconut, herbs and spices as an alternative. He tried it and told me that evening that he had had almost more customers for this recipe, than for his barbecued chicken. It may become all the rage in the future !! It certainly is delicious!
Ingredients[edit | edit source]
- chicken legs, breast or wings - skin on is best - sufficient for the number of people you are cooking for.
- The Marinade
- 1 400 ml tin of coconut milk
- the zest and juice of a lime
- 1 bunch of fresh mint, chopped
- a large sprinkle of paprika
- pinch of salt
- 1 small knob of fresh ginger grated
- 1 cupful of basmati rice per person
- 10 g butter for the rice (optional)
- 3 cloves
Procedure[edit | edit source]
- Stab the chicken in various places to a depth of about ½ inch so that they take on the taste from the marinade.
- Mix all the contents of the marinade together in a dish and place the chicken into it so that the chicken is covered by the marinade. Leave - turning occasionally - for at least 3 hours, or overnight is possible (i.e.- the longer the better)
- Place the chicken pieces on a barbecue, an electric grill or even in the oven, and cook until done, making sure, as they cook, you coat the chicken with plenty of the marinade as you go along. You should aim for a nice crispy skin.
The Rice[edit | edit source]
- In a large saucepan bring to the boil some salted water, and add the cloves. Put in one cupful of Basmati rice per person and boil until the rice is cooked. Rinse under HOT water (to take out any accumulated starch), take out the cloves and discard, and return the rice to the pan and place on a low heat. Add about 1/2 cupful of the coconut marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly.
- Add the butter (this is optional) at the last minute and let it melt. If there is any left over, also add a handful of the chopped mint leaves to the rice as well
- Fluff up the rice with a fork and place in the middle of your serving plate, place the grilled/barbecued chicken on top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad. Exquisite !!
- You can roast some bananas in the same oven to go with this - either in their skins, or in foil with a little cinnamon!
Bon Appetit, Wikibookies