Saturday, August 26, 2017

Chicken Roasted in Seasoned Coconut Milk



Easy as a lemon squeezy (hm, maybe I'll add lemon or, better, lime next time). Brine the chicken parts for about a half hour. Mix thyme, garlic (powdered or minced), and a pinch of salt to the coconut milk and marinate for 3 hours or overnight. Transfer chicken and coconut milk to a baking dish and bake at 400 degrees Fahrenheit for 20 minutes or until the internal temperature of the chicken hits 165 degrees.

The result is creamy, dreamy, and juicy.

You could cover it in the coconut milk on the plate. I didn't, but you could. The idea took me back to a lot of chicken cooked in Campbell's Cream of Mushroom soup from my childhood. So, I didn't. You could also spice it up. My wee wonder doesn't care for spice, so I went mild but you be you.




Need a baking dish? I always recommend Emile Henry. It's solid, reliable and beautiful. Oh, and the one below is now on sale for 56% off.