Marinated Chicken with Coconut Lime Dressing

As I write this, I’m sitting at my computer, listening to the sounds of autumnal colds and sniffles all around me… HELP!

I wouldn’t go so far as to say I’m a germophobe, but every time I’m near someone spluttering into a tissue, I feel the need to boost my own system as much as I can; as a freelancer and a busy mum, I really don’t have time to get sick!

This warming chicken dish contains so many body-boosting foods that are perfect for this time of year. As a general rule I try to include turmeric as often as I can, as although it’s easy enough to get supplements, there’s no substitute for the real thing – and it’s available at pretty much all supermarkets now.

In an ideal world, the chicken is best left to marinade overnight, but I’ve found making it in the morning before work makes it about perfect.

Marinated Chicken with Coconut Lime Dressing

Ready in 1 hour (excluding marinating time). Serves 4-6.

Ingredients

  • 1.5 kg chicken drumsticks, scored
  • 1 teaspoon ground turmeric
  • 2 garlic cloves, chopped
  • 1/2 cup (125 g) coconut yoghurt
  • 1 teaspoon each of ground coriander, ground cumin, sweet paprika and garam masala
  • 1 small red onion, grated
  • 1 tablespoon lime juice

For the Coconut Lime Dressing:

  • 2 tablespoons desiccated coconut
  • zest and juice of 2 limes
  • 1 teaspoon coconut sugar
  • 1 small green chilli, seeded and chopped
  • 2 tablespoons finely chopped coriander
  • 3 tablespoons avocado or coconut oil
  • 2 tablespoons water

Method

Place the chicken, turmeric, garlic, yoghurt, spices, onion and lime juice in a shallow bowl and mix well to coat the chicken. Cover and refrigerate for as long as time permits; overnight is ideal.

The next day, combine the coconut lime dressing ingredients in a bowl, add the water and mix well. Bring the chicken drumsticks to room temperature 30 minutes before cooking.

Preheat oven to 200°C. Line a baking tray with baking paper and place chicken on the tray. Cook the drumsticks, turning several times, for 40–50 minutes, until cooked through.

Serve the chicken topped with the coconut lime dressing.

Recipe extracted with permission from The Yogic Kitchen by Jody Vassalo, HQ Non Fiction, $39.99.