Oven Roasted Coconut Chicken

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This was an on the way kind of recipe. I needed to do something different with some chicken because I was in so many ways  tired of the regular salt and pepper roast. Since I have an unending love for coconut, I decided to  add some coconut milk to the chicken as a marinade and guess what, it was soooooo good! Since I am trying to be a good girl on fit fam, I had to try not to eat too much of it(even if chicken is healthy 🙂 )

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One thing I like about this recipe is the sweetness of the chicken. If you have a sweet tooth like I do, you would love this recipe. Oh it’s also in many ways savory. I do realize that my blog is filled with coconut recipes, but like Ify said “coconut everyday; all day!” In fact I  have a coconut wing and rice recipe I really want to share with you guys. I know, another recipe with coconut eh. For the love of coconut! 🙂

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Will there be other recipes for roasted chicken? Yes there will be, but for now let us enjoy this coconutty chicken.

Oven Roasted Coconut Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 large chicken thighs(cut, washed and patted dry)
  • ½ tsp dry thyme
  • 1tsp Cameroon or dry grinded pepper(red pepper flakes work)
  • 1tsp black pepper
  • 1 habanero i.e. ata-rodo
  • 1tsp ginger paste
  • 1 large garlic clove or 2 medium sizes
  • half a small onion(roughly chopped)
  • bouillon
  • 1½ tbsps melted butter or ½ tbsp. coconut oil
  • 1 cup coconut milk(increase or decrease according to the size of your chicken)
Instructions
  1. Cut out the fat and skin(removing the skin is optional) wash and pat the chicken dry; then season with salt and black pepper
  2. smoothly crush the habanero, ginger, bouillon and garlic together and pour over the chicken.
  3. Toss the chicken with the Cameroon pepper and transfer it into a baking pan or a skillet, pour the coconut milk and the butter into the skillet and over the chicken, sprinkle the dry thyme and onion onto the chicken, cover and let it marinate for about an hour or two(or roast immediately)
  4. Fire up your oven to 350 degrees and cook until the chicken is cooked through, golden brown and all or most of the juices have dried up. You may also grill it piece by piece on the grill and baste with some coconut milk

 

6 comments

  1. Eketi says:

    Must I add garlic? I hate garlic.
    And what if I don’t have an oven?
    Must the coconut milk be fresh or can I use those powders in packets, sold at stores?. Thanks.

    • Nma Okpara says:

      I swear this is Eketi, the lover of Afang 🙂 You don’t have to use garlic. And if you do not have an oven, you could use a stove top griddle or an out door grill. You could make a make shift grill like the Mai Suyas. And if you want to use the powdered coconut milk, it works just fine. I hope this helps

  2. ronke says:

    Oh I tried this! It had a classic earthy taste,i used coconut powder from the nearest store because I forgot to buy the coconut milk! Thanks for sharing!

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