Thursday, August 4, 2011

Rose Coconut Chicken

This chicken recipe was inspired by a hot chocolate I had in Asheville, NC. It actually doesn't taste like it at all, but that's where I got the idea for the ingredients. Don't be put off by the idea of roses in your chicken! The rose and coconut gives the chicken a sweet flavor without much of a rose taste, although I love the taste of roses, personally. For best results, use a free-range, organic chicken that is fresh, so that you can marinate it for a couple days in the sauce. When you're ready to cook the chicken, save the marinade sauce to make rice with, substituting it for the water. Delish.

Rose Coconut Chicken

1 cup chopped rose petals
1 whole free-range, organic chicken cut into parts
1 cup hot water
3 cardamom pods, crushed
1 tsp. fennel seeds, crushed
dash salt
1 can coconut milk
1/4 cup fresh whey or yoghurt
1/2 cup chopped pistachios

Soak the rose petals in the hot water for a few minutes to steep. Pour into baking dish or other container to marinate. Add chicken. I use either a coffee grinder or mortar and pestle to grind the spices, then add to dish. Add salt and coconut milk and whey or yoghurt. Mix all ingredients together well; I poke the chicken in several places with a knife, so that the marinade seeps in. Cover and marinate in the refrigerator for a couple days. When you're ready to cook it, drain off the marinade, saving it to use to cook rice. Sprinkle chopped pistachios on top and cook chicken in 350* oven for about an hour, check that chicken has cooked through, or for more tender chicken, if you have the time, cook at 275* for 2 to 3 hours or until done.

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