Baked Coconut chicken

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I've made this one twice already.No adaptation or tweaks. Exactly the way it is, the flavours are pretty unusual. Made by Vanessa Mehri from swahilifood.com who also happens to be someone I know from S's school, this one is slowly on its way to becoming a family favourite. I plan to try it with fish sometime.

Ingredients:
Whole chicken:1(or use about 6 whole thighs like I did the first time)
Salt:2 tbsp
Pepper: 2 tbsp

Butter: 1tbsp
Oil: 1 tbsp

Butter: 1 tsp
Lime rind: 1 tbsp
Turmeric: 1/2 tsp
Chilli flakes: 1/4 tsp
Cardamon: 3 pods
Garlic: 1 tsp, crushed
Cinnamon powder: 1/2 tsp
Tomato paste: 1 tbsp
Coriander: a handful
Coconut milk:1&1/2 cups
Lime-1

Method:
-Clean the chicken well, butterfly, and rub the salt and pepper.
-Add butter in a pan, add the oil stir and add the chicken skin side down and let it fry for about 10 minutes flipping in between. Get the chicken crispy, sealing in all the juices.
-Clean your baking dish and transfer the chicken.
-Add the next tsp of butter, add a pinch of salt, and the lemon rind. Stir for about a minute.
-Add turmeric, cumin, chili flakes and the cardamom pods.
-Add the crushed garlic, cinnamon powder.
-Add the tomato paste. Stir around for exactly 30 seconds
-Add the coriander leaves and finally stir in the coconut milk.
-Let it bubble and thicken slightly. Don't overcook. Add some more coconut milk if you feel it's too thick.
-Check seasoning and add salt if needed.
-Turn off gas, pour over the chicken.
-Squeeze some lime on top.
-Cover with foil and bake at 200C for 40 mins and remove cover and continue baking for about 10 mins.

Goes well with Zopf or even kori rotti(strange but true) Enjoy!

-Vive Valeque ❤️



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