Braised-to-Oven Fried Chicken

Braised-to-Oven Fried Chicken

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

• 1 head garlic, or to taste
• Onion, to taste
• Shallots, to taste
• 6 candlenuts (or raw macadamia nuts)
• 1 inch fresh turmeric root or 1 teaspoon turmeric powder
• 3 teaspoons coriander powder
• coconut oil, as needed
• Handful lime leaves
• 2 stalks lemon grass, bruised
• 1/4 cup coconut milk*
• 6 chicken drumsticks
• 1-2 cups shredded coconut flakes

1. Blend garlic, onions, shallots, candlenuts, turmeric root, and coriander powder to make a paste.

2. Heat a pot over medium heat with coconut oil

3. Sauté the herb paste with lime leaves and lemon grass until fragrant.

4. Pour in the coconut milk and chicken drumsticks – let it simmer for 30 minutes. Season with salt accordingly.

5. Cook until the sauce reduces to paste.

6. Remove and let cool.

7. Preheat oven to 400°F in broil setting

8. Roll the cooked drumsticks on the shredded coconut flakes until evenly coated.

9. Place on a lined baking sheet and broil for about 20 minutes – turn over once

10. Set aside and let it cool on wire racks

Recipe submitted by Jos, Los Angeles, CA

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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