(A Peg Whelley original recipe)
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1/2 cup coconut milk
1/2 cup terayaki sauce
1/2 cup dry sherry
2 tablespoons ginger root
2 tablespoons galingale
4 cloves garlic
1 cut-up chicken
2 lime leaves
1 teaspoon corn starch
To make the marinate, place all ingredients except the lime leaves,
cornstarch and chicken in blender and purry the ingredients.
The rest of the instructions:
Add lime leaves to the liquid.
Coat chicken well with the marinate for approximately 30 minutes or
until the oven heats up to 425 degrees.
Spray roasting pan with no-stick spray and place chicken in pan with 1/4
cup marinate, reserving the rest of the marinate.
Roast 15 minutes, turn down heat to 350, and continue roasting for 45
minutes or until chicken is cooked through. Use some mariante for
basting but reserve at least 1/2 cup.
When done, remove chicken from pan. De-grease the pan drippings and add
the leftover mariante and the cornstarch. Bring to a boil and then
simmer a minute. Pour over chicken.
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Recipe copyright © 1996 Peg Whelley
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