Spicy coconut chicken

Ingredients for 2 servings:

• 2 chicken breasts or chicken thighs
• 1 lime(s), juice
• 1 garlic clove(s), crushed
• 1 piece(s) ginger (1-2 cm depending on the thickness of the bulb), chopped
• 2 tsp Sambal Oelek, or equivalent fresh chili pepper, cut into strips
• 25 g desiccated coconut
• 1 tbsp maple syrup, or honey
• 3 tbsp oil
• 1 dash of soy sauce
• 1 shot of vermouth (Noilly Prat) or white port wine
• Salt
• pepper
• Coriander leaves, fresh, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

cooked in the oven, also suitable for grilling

Mix all ingredients (except chicken and coriander) to make a marinade and marinate the chicken for a few hours, or better yet, overnight, turning occasionally. If using chicken pieces with skin, it is recommended to carefully loosen the skin from the meat with your fingers and also push a little marinade between the skin and the meat. Be careful not to tear the skin or let it come off completely. Preheat the oven to 200°C (top/bottom heat, 180°C is also sufficient for fan-assisted cooking), place the chicken pieces (if with skin: skin facing up) in a suitable dish, spread the remaining marinade over them and cook for around 35 minutes, depending on the size. If the meat (or the coconut flakes) are getting too brown, cover with aluminum foil towards the end of the cooking time. Serve sprinkled with fresh coriander. Serve with basmati rice and briefly fried bok choy, for example. NOTE: The marinade is also suitable for grilling – in this case, keep it a little thicker and drain well before grilling (otherwise the coconut flakes can burn on the grill).