COCONUT MILK BAKED CHICKEN

Servings: 6-8
Cooking Time: 60 Minutes
Ingredients:
1 small whole chicken
6-8 pounds Main Ingredients
10 cloves garlic, finely chopped
4 bay leaves, finely crumbled
2 teaspoons paprika Salt, or to taste
4 hot chile peppers, finely chopped
6 tablespoons olive oil For the Basting Sauce
8 cloves garlic, finely chopped
2 tablespoons of lime juice
4 tablespoons olive oil
2 cups or cans of organic coconut milk
Directions:

  1. Use a kitchen shear to remove the vertebrate by cutting along either side
    of the chicken.
  2. Break the breast bone if preferred.
  3. Take a small bowl and mix garlic cloves, bay leaves, salt, olive oil,
    paprika and chili powders.
  4. Rub the chicken with this marinade.
  5. Cover the chicken and refrigerate for few hours or overnight.
  6. Mix all the basting ingredients in a bowl and start to baste the chicken
    skin with the coconut sauce
  7. Place chicken skin-side-up on a rack about 7-8 inches under the broiler.
  8. Baste frequently and broil the chicken for a maximum of 60 minutes.
  9. The chicken is ready when it has blackened on the top and moist
    underneath.
  10. Serve with remaining sauce in the pan.
    Nutrition: Calories: 948; fat: 57.2g; Cholesterol: 303mg; Sodium: 323mg;
    Carb: 6.4g; Protein: 100.4g

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