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Sunday, October 30, 2011

Roasted coconut chicken

Whole chicken cut into 8-12 pieces
Fresh Coconut pieces - 1/2 cup
Garlic cloves - 2 big size
Shah Zeera(black cumin) - 1tspn
Dried red chillies - 3-4 medium size
Black Pepper- 1tspn
salt - 1/2 tspn
Water - 1-2 tblspns
Olive oil - 2tblspns
veg/canola oil - 1tspn
Lemon juice - 1 tblspn

De-skin, clean and cut the whole chicken into pieces, wash, rub them with a little salt & lemon juice and set them aside. Fry the red chillies, coconut and crushed garlic in 1 tspn veg/canola oil till the coconut pieces are golden and the chillies change color. Drain and remove from the pan. Put everything in the blender or wet grinder along with water, a pinch of salt and shah zeera to make a coarse paste. Add 2 tblspns olive oil to it. Rub the chicken pieces with this marinade. Leave for 1/2 an hr. Then roast the chicken in a pre-heated oven at 400 degrees fahrenheit for 45-50 minutes. Serve hot with rice and salad.