Ingredients:
1 medium oven-ready chicken
1 coconut , flesh grated
8 garlic cloves
1 bayleaf
salt , to taste
60ml oil
Method:
Wash the chicken thoroughly and then dry.
Grate the coconut into a bowl then pour over 120ml cold water and 120ml hot water. Stir well with your hands until the liquid becomes creamy the set aside to cool.
Chop the garlic and mash on a chopping board by adding a little salt and mashing with the side of a knife. Rub the garlic all over the chicken (both inside and out) then sit the bayleaf in the body cavity.
Arrange in a baking dish and pour over half the coconut milk (pass the coconut mixture through a fine-meshed sieve to extract this). Allow to marinate for 30 minutes, basting the chicken frequently with the coconut milk.
Mix the remaining coconut milk in a bowl with 60ml oil. In the meantime, pre-heat your barbecue.
Split the chicken in half and place on your barbecue. Cook for about 20 to 25 minutes per side, or until the chicken is cooked through.
As the chicken cooks, use a feather to brush the bird with the coconut milk and oil mixture.This will help crisp the skin.
Serve hot, with rice.
Article written by:Cristo Rutazihana
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