Honey Spiced Chicken w/ Creamy Coconut Rice and Sweet Thai Chili Sauce

Today it's time to cook, but all I had was chicken legs in my fridge which i pulled out yesterday morning to thaw. I wanted to make something different, something healthy...knowing that season is coming around the corner and i need to get back on a healthier lifestyle and hoping this time it will stick with me for good.
Some might ask...what does being healthy have to do with kitchen life. Well, there is always stress, long hours and decision making times everyday. You have to be able to be alert and on the move for more than 9 hours a day. Staying healthy and exercising helps release the stress, gain more energy and keep your mind clear.
So back to the chicken: i know it's chicken but it doesn't have to be boring. So i was thinkin' of doin' something like Moroccan Spiced Chicken Legs. But i wanted something spicy. I decided to just go ahead and create my own blend of spices to suit my appetite.
Note: Cleaning chicken: (it's part of my Caribbean heritage to clean our meat before use)
Honey Spiced Chicken w/ Coconut Rice
4 pieces of chicken legs
3 limes or white vinegar
Boiling Water
Ground Spice Blend:
1 tbsp Coriander
1 tbsp ginger
1 tbsp paprika
1 tbsp curry powder
1 tsp clove (not to much, this is strong)
1 tsp cayenne
3 tbsp honey
Coconut Rice
1 can (13-14 oz) coconut milk
1 can (13-14 oz) low-sodium chicken broth
Jasmine Rice (measured with one of the above cans)
With your knife carefully remove the skin and fat from all 4 chicken legs. Rub with limes or pour white vinegar over chicken and mix with a spoon. Let it sit and set your timer for 10 mins. During the wait boil a teapot full of water or atleast 4 cups.
When the time is up, pour the boiling water over the chicken and let it sit for another 10 mins.
When the time is up, carefully pour out the hot water from the bowl along with the blood coagulation and other impurities.
Toss in all your spices and honey to coat the chickens completely.
Turn your oven on to "Broil".
Place your Chicken on a broiling pan and begin to broil.
(this part i love, your house will fill up with the aromas of toasted spices)
When your chicken get a good dark golden color (but not burnt), turn over to cook the other side. If your chicken does not cook all the way when your chicken has colored, lower the heat and finish cooking.
In a pot pour in coconut milk , chicken broth and rice (salt is optional). Bring to a boil and lower the heat (because coconut milk is just like boiling milk). Always watch over your rice. Allow to simmer til most of the milk has evaporated and cover to complete the cooking. When the rice and chicken are done, serve immediately.
My chicken came out spicy (cuz i added more cayenne: the way i like it). But the creamy coconut rice helps balance it out. Plus i served it with Sweet Thai Chili Sauce, which even made it way better.
*The reason why i broiled the chicken because i don't have a grill. And broiling is a healthy way to cook meat without using fat. you should try broiled fish and lamb.

SPICE EXCHANGE: I love making this chicken... but want more of a kick?  Try my other spice blends:

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