| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Thai, Chicken |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Coconut milk |
| 1/2 |
c |
Minced garlic |
| 1/4 |
c |
Minced ginger |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Thai fish sauce |
| 2 |
tb |
Curry powder |
| 1 |
tb |
Black pepper |
| 1 |
tb |
White pepper |
| 1 |
tb |
Honey |
| 1 |
ts |
Turmeric |
| 2 |
|
3 lb chickens, quartered |
| 8 |
|
Slices fresh pineapple |
|
|
Sweet chili sauce (Recipe separate) |
INSTRUCTIONS
Combine all ingredients except chicken, pineapple & chili sauce in a large
bowl. Gently prick chicken skin all over with a fork. Add chicken to bowl
and rub with marinade mixture. Cover bowl with plastic wrap and refrigerate
overnight. Preheat oven to 350 degrees. Remove chicken from marinade and
bake until cooked, about 45 minutes, basting with marinade every 15
minutes. (Alternatively, bake chicken in oven for 25 minutes, then cook on
a charcoal grill for about 10 minutes on each side.) Garnish chicken with
pineapple slices and serve with sweet chili sauce.
Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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