By Food System Team
Coconut Baked Chicken
Chicken baked in coconut - for Niuean celebrations!
Updated at: Thu, 17 Aug 2023 05:13:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
1
Low
Nutrition per serving
Calories384.1 kcal (19%)
Total Fat29.3 g (42%)
Carbs3.6 g (1%)
Sugars0.2 g (0%)
Protein25.9 g (52%)
Sodium501.5 mg (25%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Combine garlic, ginger, Coconut Cream, lemon juice, salt, coarse black pepper, mild chilli powder and dried basil in a bowl.
Step 2
Add the chicken pieces and toss well.
Step 3
Cover with cling wrap and marinate for 5 hours (or overnight).
Step 4
Remove from fridge 30 minutes before baking.
Step 5
Preheat oven to 180 degC / 356 degF
OvenPreheat
Step 6
Remove chicken pieces from the marinade, allow the excess marinade to fall off before placing them on a lightly greased wire rack over a roasting pan
Step 7
Add more coarse grain black pepper, and a few leaves of fresh coriander over the top.
Step 8
Bake on lower rack of the oven for 1 hour.
Step 9
To get the skin on both sides crisp, you can flip over the pieces halfway through and drizzle olive oil over the pieces.
Step 10
Put the remaining marinade into a saucepan and cook till thickened. (Can add a little olive oil, plain yoghurt, ground cumin and coriander leaves.)
Step 11
Remove the roasting pan from the oven after 1 hour, baste the pieces with the pan drippings and then with a thin layer of the cooked marinade sauce.
Step 12
Return to upper rack of the oven and broil for 30 minutes more.
Step 13
Garnish with some fresh coriander leaves.
Step 14
Serve hot with the cooked sauce on the side.
View on kara-coconut.com
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Notes
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Special occasion