Wednesday, January 13, 2016

What's for Dinner Tonight? Lime-in-the-Coconut Drumsticks

This comes from Rachel Ray's latest magazine. I made this the other day and was pleasantly surprised. I bet you could sub pomegranate juice for the lime if you have a citrus sensitivity. This gave the chicken SO much flavor, and left quite a memorable impression.

3 garlic cloves crushed
3 TBS chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 tsp cayenne pepper (I left this out for my spice timid family, and added red pepper flakes to mine later)
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice plus 1 tsp grated zest
10 skin on chicken drumsticks

In blender, combine all ingredients except chicken; puree. Cut 2 deep slits in each drumstick; marinated in coconut mixture, at least 1 hour. Transfer chicken to rack placed on foil lined baking sheet; season. Bake at 450F for 20 minutes; flip and bake until cooked through, 10 minutes. Serves 6.

royalty free photo
I would suggest serving this over jasmine rice, garnished with scallions, cilantro and toasted sesame seeds. And serving oven roasted broccoli (in olive oil) on the side.

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