Coconut Chicken – Tasty and Healthy Treat

When there is a fair amount of time to spare in the kitchen this is a treat I like to make. The most time-consuming part is cutting down all the ingredients, but that can be done anytime. I like to do it hours before I actually start cooking so that I just have to put baking forms into the fridge until the time comes to move them into the oven. I am always pleasantly surprised how relaxing and soothing it can be to focus on food preparation and nothing else. Preparing the ingredients in advance makes it so much easier when you have a family. This way you can enjoy time with your children while the food cooks in the oven and voila! A gorgeous healthy meal that everybody loves (serves about 4 people)

Coconut Chicken
1 Whole chicken
3 tbs coconut flakes
3 tbs crushed almonds
1 tbs fish sauce
100ml olive oil
3 tbs lemon juice
1 Handful of fresh coriander
2 tbs honey
1 tsp turmeric
2 crushed garlic leaves
Salt and pepper

Skin the chicken and blend all of the other ingredients together as a marinade, then rub all the sauce directly onto the chicken. Let the whole chicken marinade for an hour. Then put the chicken into the oven at 180°C for 40-50 minutes.

Sweet Potato Salad

1 Big sweet potato
2cm cut leeks
3 tbs raisins
50g pecan nuts
Handful of cut parsley
Handful of cut coriander
1 Small chilli crushed in a mortar

The sauce
4 tbs olive oil
2 tbs honey
1 tbs balsamic edik
1 tbs lemon juice
2 tbs orange juice
2 cm cut of ginger, shredded
1/2 tsp cinnamon
salt

Cut the sweet potato into small pieces and put onto an oven plate with olive oil, salt and pepper. Bake everythng in the oven at 180°C for 30 minutes. Blend all the sauce ingredients together and pour over the sweet potatoes when they are hot out of the oven.

Add the rest of the ingredients to the mix and serve warm.

Enjoy your meal!

elin@bjournal.co

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