Baked Coconut Chicken With Spicy Mashed Parsnip Recipe
Ingredients
| 1 chicken, weighing about 1.5 kg / 3 1/4 lb | ||
| Olive oil | 1 1/2 Tablespoon | |
| Onion | 1 , diced | |
| Bay Leaf | 1 | |
| Cloves | 2 | |
| 2.5-cm / 1-inch piece of cinnamon stick | ||
| Garlic | 3 Clove (5gm), crushed | |
| Ginger | 1 Teaspoon, shredded | |
| 100 ml / 3 1/2 fl oz coconut milk | ||
| Chilli powder | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Coriander leaves | 1 Tablespoon, chopped | |
| 30 g / 1 oz cashew nuts | ||
| 30 g / 1 oz sultanas | ||
| 900 g 2 lb parsnips, coarsely chopped | ||
| Olive oil | 2 Tablespoon (For the spicy mashed parsnip:) | |
| Pepper red | 1/2 To taste, deseeded (For the spicy mashed parsnip:) | |
| Green chilli | 1 , chopped (For the spicy mashed parsnip:) | |
| Mango powder | 1 Teaspoon (For the spicy mashed parsnip:) | |
| Coriander leaves | 1 Tablespoon, chopped (For the spicy mashed parsnip:) | |
| Mint | 1 Tablespoon, chopped (For the spicy mashed parsnip:) | |
Directions
1. Preheat the oven to 190°C/375°F/gas 5. Skin the chicken and cut it into about 8 pieces.
2. Heat the oil in a kadahi, wok or deep frying pan over a moderate heat and add the onion, bay leaf, cloves, cinnamon, garlic, ginger, 3 tablespoons of the coconut milk, the chilli powder, sugar and lemon juice with 150 ml / 1/4 pint of water and salt to taste. Cook until semi-dry.
3. Add the fresh coriander, cashew nuts and sultanas. Stir-fry for about 2 minutes over a low heat.
4. Now add the chicken pieces, followed by the remaining coconut milk. Transfer this to an ovenproof dish and cook in the oven for 35-40 minutes, until the chicken is cooked through.
5. While the chicken is cooking, make the spicy mashed parsnip: cook the parsnips in boiling salted for about 15-18 minutes, until tender. Drain well and mash them using a potato masher. Place in a mixing bowl and add the olive oil, the diced red pepper, green chilli, mango powder, coriander, mint and salt to taste. Blend everything together.
2. Heat the oil in a kadahi, wok or deep frying pan over a moderate heat and add the onion, bay leaf, cloves, cinnamon, garlic, ginger, 3 tablespoons of the coconut milk, the chilli powder, sugar and lemon juice with 150 ml / 1/4 pint of water and salt to taste. Cook until semi-dry.
3. Add the fresh coriander, cashew nuts and sultanas. Stir-fry for about 2 minutes over a low heat.
4. Now add the chicken pieces, followed by the remaining coconut milk. Transfer this to an ovenproof dish and cook in the oven for 35-40 minutes, until the chicken is cooked through.
5. While the chicken is cooking, make the spicy mashed parsnip: cook the parsnips in boiling salted for about 15-18 minutes, until tender. Drain well and mash them using a potato masher. Place in a mixing bowl and add the olive oil, the diced red pepper, green chilli, mango powder, coriander, mint and salt to taste. Blend everything together.
Chef
