Coconut Marinated Chicken Food

CHICKEN CURRY WITH COCONUT RICE

Steps:

• For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
• Preheat the oven to 300 degrees F.
• Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
• Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
• For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
• Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
• Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
• To serve: Spoon the rice into bowls and ladle some chicken curry over.

THAI COCONUT MARINATED CHICKEN

Steps:

• Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
• Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
• Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
• BAKING: See Note 4.
• Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

COCONUT CHICKEN

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

COCONUT & TURMERIC BAKED CHICKEN THIGHS

Steps:

• Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
• Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
• Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

COCONUT MARINATED CHICKEN

Steps:

• 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.

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Steps:

• Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
• Add the chicken breasts and coat them well with the marinade.
• Cover, and refrigerate for 2 hours.
• Pre-heat oven to 400°F.
• Heat the olive oil in a frying pan and brown the chicken on both sides.
• Season with salt and pepper to taste.
• Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
• As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
• Heat the peanut oil in a small sauce pan.
• Add in the paste and gently fry for 5 minutes, stirring often.
• Add in the coconut milk and mix well.
• Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
• Remove the chicken to the serving plate and spoon the sauce over the top.
• Serve with rice.

COCONUT-LIME FLATTENED CHICKEN

Steps:

• Set chicken on a cutting board facing breast side down. Using kitchen shears or a sharp knife, cut lengthwise along both sides of the backbone. It will be about 2 inches (5 cm) wide. Remove. Then flip bird over and firmly press down or pound on the breastbone and legs to flatten.
• So marinade can penetrate chicken flesh, poke a metal skewer all the way through chicken to the bones or cutting board. Repeat about 100 times making the tiny holes very close together all over the bird. Place chicken in a large plastic bag.
• Pour coconut milk into a bowl. Whisk until even in texture and no lumps remain. Slice lime in half. Squeeze out juice and add to coconut milk. Thickly slice the lime skins and set aside. Add cumin, coriander, pepper flakes and salt to coconut milk. Whisk until blended. Pour over chicken. Add sliced lime pieces. Massage outside of bag to make sure lime pieces are evenly distributed. Place bag in a bowl. To make sure it is all covered, hold the top of the bag and twirl the bowl until chicken is completely covered. Hold the bag in place with an elastic close to the chicken portion. Refrigerate for 24 hours, preferably 48 hours.
• To bake, preheat oven to 375°F (190°C). Spray or oil a baking sheet with shallow sides. Remove chicken from marinade and place skin-side up on the pan. Roast, uncovered, for 1 hour to 1 hour and 15 minutes until skin is golden and an instant read thermometer inserted at the thickest part of the chicken breast reaches 180°F (82°C). Baste with pan juices occasionally. But if you like crispy skin, don't baste during the last half hour. Let sit 10 minutes before carving. Or to barbecue, brush off as much of the marinade as you can. Brush the outside of the chicken with vegetable oil and barbecue, covered, on an oiled grill until chicken is cooked through, about 1 hour on medium heat.
• Meanwhile for a sauce, strain coconut marinade into a saucepan and place over medium heat. Discard lime pieces. Bring to a boil. Cover, lower heat and simmer for 10 minutes. Then stir cornstarch with 2 Tbsp (60 mL) water until smooth and pour into the sauce. Stir constantly until thickened as you like, about 3 minutes. Cover and set aside until chicken is cooked.
• When chicken is done, gently warm sauce over low heat, stirring often, or warm in microwave. Slice chicken into serving pieces and use sauce as a dip.

COCONUT-CHILLI MARINADE

Steps:

• Pulse the ginger, grated, the chopped chillies, sesame oil, fish sauce and desiccated coconut to a chunky paste in a food processor.

COCONUT GINGER CHICKEN THIGHS OVER RICE

Steps:

• Marinate The Chicken In a covered bowl or ziplock bag, combine the chicken thighs, coconut cream, chili powder, fresh ginger, cumin, chili paste and salt. Place in the refrigerator for 24 hours.
• Par-Cook The Rice In a cast iron pan, combine the rice, chili, cumin and garlic powder, coconut cream and vegetable broth. Season with salt and bring to a boil. Cook until the rice has absorbed 3/4 of the liquid. Remove from heat and add in the shaved sprouts.
• Top The Rice With The Raw Marinated Chicken. Place the chicken Thighs evenly over the surface of the pan, skin side up. Squeeze half a lemon over the top of the chicken in the pan. Sprinkle the top of each chicken thigh with chili powder, sprinkle lightly with salt.
• Bake Place the pan into the oven and bake at 350 degrees, uncovered for 30 minutes, or until the skin is crispy and has an internal temp of 165 degrees.

VIETNAMESE COCONUT LEMONGRASS CHICKEN

Steps:

• Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
• Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
• Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

HARDWORKING COCONUT CHICKEN

Steps:

• Settle chicken in a glass pan or zip-close bag.
• In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat.
• Refrigerate 2 to 24 hours, turning chicken once.
• 1 hour before grilling, pull chicken out of marinade. Discard marinade.
• Let chicken rest at room temperature.
• Prepare a medium-hot grill; oil grates.
• Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.
• Blend all glaze ingredients smooth.
• Brush chicken all over with glaze.
• Grill again over direct heat, turning and brushing a couple more times, 1-2 minutes.
• Enjoy warm.