Description
A mild, flavorful chicken dish with saffron and coconut milk. Quick to make, impressive to serve!
Ingredients
Units
Scale
- 2 Whole Legs - cut into 3 pieces each
- 2 tbsp (30 ml) Red/White Wine
- 2 tsp Soy Wauce
- 0.5 tsp Salt
- 1 inch Ginger - sliced
- 1-2 sprigs Spring Onion - white parts only
- 1 cups (227 g) Potato - cut into chunks, parboiled for 5 minutes
- 1 Red Onion - cut into wedges
- 0.5 cups (113 g) button mushrooms (I used canned)
- 2 hard boiled eggs - quartered
- 0.5 tsp Saffron
- 0.5 cups (125 ml) Boiling Water
- 1 tbsp (15 ml) Cornflour
- 0.75 cups (180 ml) Coconut Milk
- Salt and Pepper to taste
Instructions
- Marinate the chicken with wine, soy sauce, and salt for at least 1 hour or overnight.
- Pour boiling water over saffron and infuse for 30 minutes.
- Boil the potatoes for 5 minutes and the eggs (boil for 1 minute, cover, and let sit for 12 minutes).
- Heat a wok or pan and add 3 tablespoons of coconut oil. Add ginger and spring onion and fry until golden. Remove from the oil.
- Turn heat to high and add chicken pieces, onion wedges, and parboiled potatoes to brown. Remove onion and potatoes once they brown slightly. Brown the chicken for 2 minutes on each side. Remove and set aside.
- Preheat oven to 200°C (392°F).
- Put half of the coconut milk in a clean pan to simmer over medium-low heat. Once simmered, remove from the heat. Add the flour and stir until no lumps remain.
- Turn the heat back on. Add the saffron infusion and bring to a boil. Add the chicken, onions, and potato chunks and simmer for 5 minutes, or until the gravy has thickened. Taste and season with salt and pepper.
- Scoop potatoes and onions onto a baking dish. Place chicken pieces on top. Slot in the eggs and mushrooms in between. Drizzle the remaining coconut milk into the dish.
- Bake for 15-20 minutes on the upper middle rack, or until the top is golden brown.
Notes
- For a richer flavor, marinate the chicken for up to 24 hours.
- If you don’t have cornflour, you can substitute with 1 tablespoon of all-purpose flour.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150