| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Marinade |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken wings |
| 1 |
c |
Chopped fresh cilantro leaves, plus extra for garnish |
| 2/3 |
c |
Pure coconut milk |
| 3 |
tb |
Freshly squeezed lime juice |
| 1 |
tb |
Curry paste |
| 1/3 |
c |
Peanut oil |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Red pepper flakes |
INSTRUCTIONS
Rinse chicken and pat dry. Place chicken in a single layer in a large
noncorrosive baking dish. Set aside.
In a small bowl, whisk together all remaining ingredients until thoroughly
combined. Pour over chicken and turn each piece so it is well coated. Cover
and allow to marinate for at least 4 hours at room temperature or 24 hours
in the refrigerator, turning occasionally.
Bake chicken, in marinade, on the middle rack of a preheated 400'F oven 45
to 50 minutes, or until golden and cooked through. If meat is not entirely
browned, place it under a preheated broiler 3 inches from the heat and cook
until golden. Garnish with additional cilantro leaves.
House Beautiful/April/94 Scanned & fixed by DP & GG
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