This meal can be made with very little effort, and dressed up with a few cinnamon sticks, star anise and herb leaves, it will look amazing and appear as if you are dining in style. The recipe is easily adapted to feed many more. Simply add a chicken piece and more steamed rice per serving to the overall recipe. There is plenty of sauce to go the distance. Just as we have been gathering our Chicken Dinner recipes together to provide even more content for the Insider Club...this is one we missed. It is sooo good. Seriously simple. Enjoy.
(In Australia, the term Chicken Maryland refers simply to the butchers cut for a whole leg of the chicken including the thigh and drumstick and including the skin.)
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- 1 Teaspoon cardamom pods
- 6 kaffir lime leaves leaves
- 2 cinnamon stick(s)
- 4 star anise whole
- 100 Grams eschalots
- 5 cloves garlic
- 2 stalks lemongrass, white part only
- 5cm Pieces fresh ginger peeled
- 5cm Pieces fresh turmeric peeled
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 30 Grams coconut sugar
- 50 Grams water
- 2 Teaspoons pink salt flakes BUY
- 400 Grams coconut cream Recipe
- 4-6 Pieces chicken maryland
Place cardamom, lime leaves, cinnamon and star anise into the Thermomix bowl and cook 10 min/Varoma/speed 2 .Remove from bowl and set aside.
Place eschalots, garlic, lemongrass, ginger, turmeric, oil, palm sugar and water into the Thermomix bowl and blend 1 min/speed 9.
Add spices back into the Thermomix bowl and add salt and coconut cream. Cook 15 min/Varoma/speed 2.
Meanwhile preheat oven to 160°C.
Pour a small amount of the sauce into a heavy casserole dish. Arrange chicken in dish and pour remaining sauce over, making sure chicken is well coated.
Cover and bake for 90 minutes. Remove cover and increase heat to 200°C. Cook a further 30 minutes until sauce is reduced and a rich caramel colour and chicken skin is crispy.
Serve with steamed rice.
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