Serves 6
Ingredients:
1 whole chicken or 6 legs or 6 breasts
2 tbsp. starch (potato flour)
50 cl. coconut milk
Marinade :
10 cl. dark rum
5 cl. soy sauce
3 chili-peppers
2 or 3 spring onions with green stalks
1 small piece of fresh ginger
2 washed limes
Preparation:
To prepare the marinade :
Heat the rum in a pan, set alight and leave for a whole minute.
Leave to cool (stand pan in a basin of cold water to speed up cooling process).
Add soy sauce and juice of 2 limes. Keep the peel.
Finely chop onions.
Cut the lime peel into pieces.
Finely dice the ginger.
De-seed the chili-peppers.
Score the pieces of chicken and place in a large freezer bag with the marinade.
Close bag expelling as much air as possible.
Leave in a dish in the fridge for an hour.
After an hour carefully remove the chicken pieces from the marinade.
Separate the chopped onions from the marinade juice.
Start grilling the pieces of chicken in a large pan.
For the sauce :
Fry the drained onions in a little oil.
Mix the potato starch with the marinade juice.
Pour over the onions and add the coconut milk.
Leave to simmer for 20 minutes while cooking the chicken.
Add sauce and leave to simmer for 25 – 30 minutes.
