Quote:
Originally Posted by Stitchawl
We had a new dish this weekend, with a flavor to die for! I got the recipe from the chef and was amazed at how simple it is! This was served as an appetizer but it could easily become a main dish!
Kelaguin Monuk
1 chicken baked or barbequed without spices.
1 medium coconut grated
1 or 2 lemons
1 bunch green onions
3 tbsp crushed red pepper
salt
Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others. Serves 4-6.
Serve with warm tortilla
Stitchawl
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This sounds really delicious. I had a similar dish last weekend, although there were a bit more crushed spices, and coconut milk and yogurth, heated in a pot. Chicken breasts were poached in the sauce, very gently. It is the magic of coconut. The great smoother. Some crunchiness came from the crushed spices, from the coriander mostly, that is also a great smoother.
We ate it lukewarm, with steamed broccoli fleurettes. Had 3 helpings. In appreciation.
I am karming your recipe.