A quick Asian-inspired marinade and a simple coconut broth make for an amazing chicken dinner.
8 chicken drumsticks
4 garlic cloves, minced
1-inch piece of ginger, grated
1/2 cup soy sauce
1 tablespoonfish sauce
1 tablespoon mirin
3 teaspoons sambal (or Sriracha)
1/2 daikon, sliced into matchsticks
1/2 carrot, sliced into matchsticks
Rice wine vinegar
1/4 cup sugar
Coconut curry sauce:
1 can coconut milk, fat skimmed from the top
3 kaffir lime leaves
1 teaspoon green curry paste
2 cups chicken stock
2 teaspoons brown sugar
2 scallions, diced
1 red chili, diced
Black sesame seeds
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Preheat oven to 400°F.
In a medium bowl, combine minced garlic, ginger, soy sauce, fish sauce, mirin, sambal and olive oil.
Place chicken drumsticks in a large zip top bag and pour the marinade over them. Close the bag and massage to cover chicken in marinade. Set aside.
In a small bowl, place daikon and carrot sticks. Add rice wine vinegar and water (50:50 ratio) to cover the veggies. Sprinkle in sugar and stir until sugar is dissolved. Set aside to allow veggies to pickle.
Transfer chicken to a baking sheet and bake 35-40 minutes, or until cooked through.
In a large skillet over medium heat, add coconut milk fat. Once it starts to bubble, add kaffir lime leaves. Add green curry paste and stir to combine. Pour in chicken broth and add more coconut milk if needed to thicken. Stir in brown sugar and continue to cook until dissolved. Add a splash of fish sauce and a squeeze of lime. Continue to simmer while chicken cooks. Remove lime leaves.
Pile chicken on a plate and pour coconut curry over top. Top with pickled veggies, and garnish with scallions, red chilies, black sesame seeds, cilantro and a squeeze of lime.