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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Taken from modernGhana . Peanuts are common and a staple in African cooking. Ingredients:
4 chicken legs |
2 tablespoons lemon juice |
1 tablespoon creamed coconut |
1/4 cup water (boiling) |
2 tablespoons peanut butter |
2 garlic cloves |
1 teaspoon curry powder |
1/2 teaspoon ginger powder |
1/2 teaspoon cayenne (optional) or 1/2 teaspoon chili pepper (optional) |
fresh thyme |
chives |
garlic |
parsley (these are recommended, you may change to suit individual tastes) |
Directions:
1. Preheat oven to 400°F.
2. Rub chicken pieces with lemon juice.
3. Make a small incision in the underside of the chicken leg and run your finger in to form a pocket down to the bone. (I have used pounded chicken breasts and rolled the chicken to form a pocket)
4. Stuff with fresh herb mixture.
5. In a small pot, melt creamed coconut in the water and allow to cool.
6. Mix the creamed coconut with the rest of the ingredients.
7. Coat the chicken pieces with the mixture.
8. Place in a baking dish and cover with foil. (foil must be removed for last half hour.).
9. Bake at 400F for 1 1/2 hours.
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