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Today let's cook whole chicken in coconut sauce with mixed salads.
What you will need
1kg whole chicken with skin
1 teaspoon black pepper
Salt to taste
For the sauce:
400ml coconut cream
1 teaspoon paprika
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1/2 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 lime, squeezed
8-10 whole scotch bonnet
Salt to taste
Mixed salad to serve
What to do
Marinate the chicken with black pepper and salt massage it well until it is coated with the spice all over. Tie the chicken legs with a kitchen cotton twine to keep it intact (optional), and roast in the oven using the grill function at 180°C for one hour or until golden brown.
As the chicken is roasting let’s make the sauce, in a pan over medium heat, add the coconut cream, garlic powder, turmeric, black pepper and bring to a boil. Add salt to taste, go in with the lime juice and cook until thick.
Add the scotch bonnet (whole), do not prick them, and continue to cook until you see oil bubbles from the sauce popping up.
Once the chicken is ready, remove from the oven and baste the coconut sauce over the chicken. Serve with the mixed salad on the side. Enjoy.
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