This one was a bit of an experiment but nonetheless quite tasty. I know they use coconut in lots of Indian and Thai spicy dishes with chicken so what could go wrong? I had some leftover creamed coconut from the moqueca made in the week and some chicken drumsticks in the freezer, so decided to make a marinade.
A bit more effort required here with waiting overnight but the initial preparation is easy meaning you can prepare a meal for the following night - especially if you're taking the chicken out of the freezer anyway.
As a side we had sweet potatoes and a simple salad. I'm not quite sure the sweet potatoes were a good addition, it clashed a little with the sweet taste of the marinade. Perhaps new or mashed potatoes or simply white rice might have been better...still, this is the point here - just try it out...
Preparation time:
15 minutes + marinate overnight
Cooking time:
45-55 minutes
Serves:
2-4
Ingredients:
6-8 chicken pieces
200ml creamed coconut
2 tsp tempeiro baiano/cayenne pepper
Salt & Pepper
Juice of one lime + a little zest
2 garlic cloves
Yoghurt or cream
Method:
Season the chicken pieces with the salt and pepper and put aside in a bowl.
Put the coconut, tempeiro/pepper and garlic in a blender and pulse a few times. Cut the lime and add the juice to the mixture, add some zest as well. Add a dollop of yoghurt/cream and blend again.
Pour the mixture over the chicken, cover with clingfilm and leave to marinate in the fridge overnight.
...
Turn the oven to 200 degrees. Put the chicken in a oven dish, and leave to cook for 45 to 55 minutes, turning once or twice basting the chicken with any juices that have come out, until the skin is a crisp golden brown.
Take out of the oven and leave to rest for 5 minutes. Serve.
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