Ingredients:
- (1 Whole Chicken)
- (1 Cup Lemon Juice)
- (2 tsp Garlic (Crushed))
- (1 tsp Fresh or Dried Red Chilli)
- (2 tsp Salt)
- (2 Tbsp Olive Oil)
- (½ Tin Coconut Milk)
- COCONUT RICE - (1 Cup Rice)
- (2 Cups Water)
- (½ Tin Coconut Milk)
Instructions:
Combine lemon juice, coconut milk, garlic, chillies and salt in a large dish.
Add the chicken to the marinade and make sure the whole chicken is well covered with lemon and coconut sauce.
Set the chicken aside for 2 hours at room temperature, turning it over every 30 minutes and basting.
Place chicken on the braai and baste it.
Turn the chicken every 10 minutes and add more basting.
Chicken is ready when you pierce it and
clear juice trickles out. If it’s still pink, chicken isn’t ready.
Create a sauce from the leftover coconut and lemon marinade by thickening it on the stove and serve with the coconut rice.
COCONUT RICE
Wash the rice in cold water.
Add rice, Coconut Milk, Water to a pot and bring to boil on med-high heat.
Stir occasionally.
Reduce the heat to low and cover the pot.
Allow simmering until all the liquid has been reduced completely.
Remove from heat, use a fork to puff up the rice and let the rice stand covered for 15 minutes.
