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Lemon and Coconut Chicken

(for 4)

1 Free Range Chicken
Juice of 2 Lemons
2 Large Cloves garlic Crushed
1 Thumb Ginger peeled and grated
˝ Teaspoon salt
1 Tablespoon flour
4 Scallions, chopped.
400ml. Coconut Milk
90g (3 oz.) Slivered Almonds –browned in a hot oven.

Joint the chicken into 4 leg and 4 breast pieces
(or use the same amount of chicken pieces)

An hour before you cook make a paste with the lemon juice, crushed garlic and grated ginger and the salt.
Rub this well into the chicken pieces and leave it marinade for one hour.

Shake off the paste but don’t discard.

Sift the flour over the chicken, heat some oil in a pan and fry these in the hot oil until brown on all sides.
Take these out of the pan.
Soften the chopped scallions in the pan for a few minutes.
Add the remaining marinade to the pan.
Add the coconut milk, and the salt.
Bring to a boil.
Put the chicken back, put a lid on it and simmer for 30 mts.
Take the lid off for the last 5 or 10 mts. And put up the heat to thicken the sauce.
Sprinkle over the almonds.

Serve with rice.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef