Similar to the fiery chicken with tequila and lime, this experiments with replacing tequila with rum. And you cannot go wrong with a combination of spices, honey and rum.
- 6 – 7 Chicken drumsticks
- 2 tablespoon Coconut oil
- 2 tablespoon Soy sauce
- 1/4 cup Honey
- 1/4 cup Green Chili & Garlic paste (Use 3 Green Chilies & 8 – 9 Garlic cloves)
- 1/2 cup Dark Run
- 2 tablespoon Butter
- 1 inch Ginger (grated)
- 1 Lemon Juice and Zest
- Cilantro stems (handful)
- 1 tablespoon Peppercorn (crushed)
- 1 Green Chili
Prepare the Marinade
- Pound the ginger, a green chili and peppercorns in a large bowl.
- Add the lemon juice, zest to the mix.
- Use this mix and the chicken a good massage.
- Cover and let it sit overnight.
- Heat a pan with coconut oil and roast the chicken till it turns brown on both sides.
- Continue cooking on a low flame for 25 minutes (Alternatively, you can cook in a preheated over for 25 minutes).
- In another pan, mix the Chili Garlic paste, Honey, Rum, Butter and Soy sauce to a simmer.
- The sauce will thicken in a few minutes.
- Taste and adjust the sauce based to comfort your taste buds.
- Once the chicken is cooked; toss it in the sauce.
- Serve with cilantro and lemon wedges.
One of my favorite things about this dish is you can get a great meal for 2 without messing up your kitchen. All you need is a baking dish; a cast-iron skillet is perfect.
- 1 ½ cup unsweetened coconut milk
- 1 tablespoon Thai curry paste. You can find this curry page in the Asian aisle at most grocery stores or at an Asian market.
- 1 lemongrass stalk, tough outer layer removed. Use a pestle or the handle of a chef’s knife to lightly crush it.
- 1 piece ginger (about an inch). Peeled & smashed.
- 4 garlic cloves. Peeled & smashed. If you like the taste of garlic, you can add couple more.
- 2 chicken legs (thigh and drumstick; about 1 ½ lb. total)
- Salt to taste
- Cilantro leaves with tender stems
- Make thin slits on your chicken and season with salt. Keep in mind the curry paste is high on salt.
- Preheat your oven to 400°F.
- Stir coconut milk and curry paste in the skillet (or a baking dish) to combine.
- Add lemongrass, ginger & garlic.
- Place the chicken in the skillet and spoon some coconut milk mixture over.
- Bake for 60-75 minutes. Occasionally spooning coconut milk mixture over.
- Bake until the chicken is tender and cooked thoroughly.
Top the chicken with cilantro stalks and serve with rice or lime wedges.