Roasted Thai Chicken
Mine. All mine.
The recipe for this tasty lime-coconut version came from a recent issue of Counry Living magazine. It turned out moist and flavorful with a bright hint of lime. Mmmmm.
You start by layering your roasting pan with lime slices. Then you pop in the blender (or food processor) some lime juice, lime zest, cilantro, salt, and my new favorite ingredient, cream of coconut (see this post for more about that).
You're also supposed to add hot chiles . . . but sorry, no stinkin' way. Any food that calls for wearing gloves while handling most definitely does not belong river-rafting its way down my throat. I know, I'm a wuss. But that's my policy and I'm not wavering.
Take this oozy mixture from the blender and squirt it over your chicken, underneath the skin and into little knife-piercings you've made on the thighs.
Anything good cooking at your house?
Labels: main dishes