(A Peg Whelley original recipe)
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Ingredients
For marinate:
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
Main ingredients:
1 cut-up chicken
2 lime leaves
1 teaspoon corn starch
Instructions
For marinate:
-
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.
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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
E-mail Rickard A. Parker at
raparker@theworld.com