Marinated chicken with coconut lime dressing

These lovely legs are great eaten straight out of the oven from the tray - dressing mandatory, plates optional.

Credit: Luisa Brimble

• serves

  4-6

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 1.5 kg chicken drumsticks, scored
• 1 tsp ground turmeric
• 2 garlic cloves, chopped
• ½ cup (125 g) coconut yoghurt
• 1 tsp ground coriander,
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp garam masala
• 1 small red onion, grated
• 1 tbsp lime juice

Coconut lime dressing

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

Marinating time overnight

Standing time 30 minutes

Instructions

1. 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 at least two hours; overnight is ideal.

2. Bring the chicken drumsticks to room temperature 30 minutes before cooking.

3. Combine the coconut lime dressing ingredients in a bowl, add the water and mix well and set aside. 

4. 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. 

5. Serve the chicken topped with the coconut lime dressing.

This recipe is from The Yogic Kitchen by Jody Vassallo (HQ Non-Fiction, $39.99). Photography by Luisa Brimble.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.