For 4 persons you'll be needing:
- 4 large chicken pieces with bone
- 12 carrots
- 1 cube of mushroom stock
- 4 big spoons of coconut oil
- 2 garlic balls (chop them very rough, leave the skin on)
- 8 big pieces of ginger
- 2 red unions (roughly chopped)
- 1 red pepper (slice it open with a knife)
- 5 lime leaves (tare them a bit)
- 2 shotjs of ricewine (you can get that in your asian supermarket)
- 2 shots of Soy-sauce ( I use the brand Kikoman, the same you use for dipping your sushi in)
- paprika powder
- seasalt
- a handful of mushrooms
- 6 handful of rice
- 1/2 can of coconutmilk
Preheat the Oven on 200 C.
Fill a pan with Hot water and add the cube-stock, let it boil, meanwhile clean your carrots with a hard brush (I use a clean dishwasher-brush), don't cut of all the greens on top of the carrots, I think it looks nicer with!
Put all the carrots in the pan and put the lid on. Get them out after 15 min.
Get a frying pan and add the coconut oil, when it turned from solid to liquid add the 3 shredded limeleaves, garlic, ginger and the pepper.
Get the pieces of chicken and fry the skin-side first, sprinkle a little paprika powder and seasalt on the chicken, when the skin is golden-brown turn them over. sprinkle some paprika powder and seasalt again over the chicken.
As soon as the other side had turned in to golden-brown colour too add the shots of ricewine and soysauce (do not pour it over the pieces of chicken, this way you'll leave the skin crispy)
1 minute on maximum heat, and pour everything over in a baking tray.
(make sure you don't let the gravy get poured over the chicken), divide the roughly chopped unions and mushrooms over the tray. Let it now have it's beauty-sleep in the oven ;) and set the timer on 20 minutes.
Boil the rice like written on the back, instead of using all water, use half coconutmilk and half water, add 2 shredded limeleaves and 2 small pieces of ginger. Don't forget to stir it a bit before you put in on heat.
When the timer say still 10 minutes to go, add the carrots and wait for 10 more minutes (perfect time to get yourself a nice glass of wine).
TING! enjoy..
- 4 large chicken pieces with bone
- 12 carrots
- 1 cube of mushroom stock
- 4 big spoons of coconut oil
- 2 garlic balls (chop them very rough, leave the skin on)
- 8 big pieces of ginger
- 2 red unions (roughly chopped)
- 1 red pepper (slice it open with a knife)
- 5 lime leaves (tare them a bit)
- 2 shotjs of ricewine (you can get that in your asian supermarket)
- 2 shots of Soy-sauce ( I use the brand Kikoman, the same you use for dipping your sushi in)
- paprika powder
- seasalt
- a handful of mushrooms
- 6 handful of rice
- 1/2 can of coconutmilk
Preheat the Oven on 200 C.
Fill a pan with Hot water and add the cube-stock, let it boil, meanwhile clean your carrots with a hard brush (I use a clean dishwasher-brush), don't cut of all the greens on top of the carrots, I think it looks nicer with!
Put all the carrots in the pan and put the lid on. Get them out after 15 min.
Get a frying pan and add the coconut oil, when it turned from solid to liquid add the 3 shredded limeleaves, garlic, ginger and the pepper.
Get the pieces of chicken and fry the skin-side first, sprinkle a little paprika powder and seasalt on the chicken, when the skin is golden-brown turn them over. sprinkle some paprika powder and seasalt again over the chicken.
As soon as the other side had turned in to golden-brown colour too add the shots of ricewine and soysauce (do not pour it over the pieces of chicken, this way you'll leave the skin crispy)
1 minute on maximum heat, and pour everything over in a baking tray.
(make sure you don't let the gravy get poured over the chicken), divide the roughly chopped unions and mushrooms over the tray. Let it now have it's beauty-sleep in the oven ;) and set the timer on 20 minutes.
Boil the rice like written on the back, instead of using all water, use half coconutmilk and half water, add 2 shredded limeleaves and 2 small pieces of ginger. Don't forget to stir it a bit before you put in on heat.
When the timer say still 10 minutes to go, add the carrots and wait for 10 more minutes (perfect time to get yourself a nice glass of wine).
TING! enjoy..
