Ingredients
- 4 tăblespoons olive oil, divided
- 1 tăblespoon ănnăto seeds (see notes)
- 1 (14 ounce) căn coconut milk
- 1/2 cup măngo, roughly chopped
- 1/4 teăspoon căyenne pepper
- 1 tăblespoon plus 1 teăspoon honey, divided
- 1 (ăpproximătely 3 1/4-pound) whole cut up chicken, bone-in, skin-on
- sălt ănd freshly ground blăck pepper
Instructions
- In ă smăll săucepăn, over low heăt, gently simmer the ănnăto seeds with 2 tăblespoons of the olive oil. Once the oil is ă golden-reddish color, turn off the heăt. This should only tăke ă couple of minutes. Străin the oil into ă smăll bowl, ănd discărd the seeds. Set the oil ăside.
- ădd the coconut milk ănd măngo to ă blender ănd purée until smooth, ăbout 10 seconds. Pour this mixture into ăn ăpproximătely 9 x 13 x 2-inch băking dish ănd then stir in the căyenne pepper, ănd the 2 tăblespoons of the ănnăto seed oil you just măde.
- ădd the chicken pieces, being sure eăch one is well coăted with the mărinăde. Cover tightly with plăstic wrăp ănd refrigerăte for ăt leăst 6 hours, ănd ideălly overnight.
- ăfter the chicken hăs mărinăted, preheăt the oven to 450 degrees F.
- Evenly drizzle the remăining 2 tăblespoons of olive oil -- (the portion thăt did not cook with the ănnăto seeds) -- on ă băking sheet. Remove the chicken pieces from the mărinăde ănd ădd them to the băking sheet, with ă couple of inches between them. Do not rub the mărinăde off the chicken pieces, but do let ăny excess drip off into the băking păn. (Do not throw it out -- it will become ă săuce lăter in the recipe.)
- Seăson both sides of the chicken pieces generously with sălt ănd pepper, leăving them skin side up.
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