دجاج بالناريل
Ingredients
- 1Kilograms (kg)Chicken
- 1CupYogurt
- 1CupCoconut milk
- 1CupOlive oil
- 1Teaspoons (tsp)Sesame oil
- 1CupSweet chilli sauce
- 4ClovesMinced garlic
- 1Psc.Lemon zest
- 2Psc.Onion
- 2Psc.Potato
- 3Psc.Green pepper
- 1CupMinced parsley
- 1Psc.Lemon juice
- 1PinchSalt
- 1Teaspoons (tsp)Dried Coriander
- 1Teaspoons (tsp)Onion powder
- 1PinchRed chili flakes
- 1To TasteBlack pepper
- 1Teaspoons (tsp)Cajun spices
Steps
- 1
In a bowl, add the yogurt, coconut milk, olive oil, sesame oil, sweet chili, and spices
- 2
Mix the ingredients well.
- 3
Add the chicken pieces to the mixture and stir them well until they are coated with the marinade.
- 4
Store the chicken in the fridge for 4 hours.
- 5
Grease a baking pan with olive oil, then place the chicken pieces on it.
- 6
Roast the chicken on both sides until it turns golden.
- 7
Remove the chicken and set it aside.
- 8
In the same pan, sauté the minced garlic.
- 9
Add the butter and onion and sauté until they soften.
- 10
Add the potatoes, lemon juice, and lemon zest.
- 11
Place the chicken over the potatoes and onions
- 12
Add the remaining marinade, green pepper, and parsley.
- 13
Cover the pan with aluminum foil and bake it in the oven at 200°C for one hour.
- 14
After one hour, remove the aluminum foil from the pan and check the chicken and potatoes. If they need more time, you can add 15 to 30 more minutes
Nutrition Facts
