Sticky Coconut Chicken With Chili Glaze And Coconut Rice Recipes

Steps:

• For Chicken:.
• Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
• Prepare Glaze.
• (Start rice when you start the grill or the broiler).
• Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
• Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
• For Glaze:.
• In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
• For Rice:.
• Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.

Steps:

• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
• Remove chicken from marinade and grill on barbecue.
• While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
• Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Steps:

• Place the potatoes in a pot, cover with water, and bring to a boil.
• Salt the water and cook the potatoes until tender, 15-18 minutes; once tender, drain and return to the hot pot.
• Mash with the cider and cream, then season with cinnamon, nutmeg, salt, and pepper.
• While the potatoes cook, heat the oil in a cast-iron or stainless steel skillet.
• Add the chicken to the hot pan and cook for 10 minutes, turning once.
• Transfer the chicken to a plate and deglaze the pan with the vinegar.
• Whisk in the marmalade, stock, and herbs.
• Add the chicken back to the skillet and turn it in the sauce to coat.
• Let the sauce thicken for 1-2 minutes, then serve the chicken and sauce with mashed sweet potatoes alongside.

Steps:

• Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead.
• Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours.
• Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.
• Serve with chili glaze and sticky rice.