Chicken Drumsticks with Spices and Coconut Milk : World Spice Merchants

Chicken Drumsticks with Spices and Coconut Milk

This lovely recipe comes from Béatrice Peltre's My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author's favorite chicken "go to recipes" for when she needs a dose of delicious comfort food.

From the Author: "When I'm thinking about comfort food that involves chicken, I like to imagine the sauce that will come with it, something wonderful to flavor a bowl of steaming grains such as brown rice, millet, or quinoa on the side. The sauce in this chicken dish is packed with many of my favorite aromas, from an array of fresh-scented herbs and spices - what's not to love about saffron? - to the flavors of lime juice and coconut milk. I always hope there will be leftovers for the next day so I can have a quiet lunch at home when Lulu is at school and Philip is at the office."

Ingredients

12 chicken drumsticks, between 4 and 5 oz (115 to 140 g) each
1 teaspoon ground

Coriander Seed - European

Coriander Seed - European

This seed spice has been cultivated since ancient times and comes from the same plant that gives us cilantro leaves. The mellow flavor is smooth and savory, with creamy citrus top no...
1 teaspoon ground

Cumin Seed

Cumin Seed

The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ...
1/2 teaspoon

Turmeric

Turmeric

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...
1-inch (2.5 cm) piece of fresh ginger, peeled and finely grated
1 strand

Saffron

Saffron

We source our saffron direct from a free-trade cooperative in Morocco, and when the annual harvest arrives at the shop we know that spring is right around the corner. Saffron is the ...
1/2 teaspoon

Sel de Mer

Sel de Mer

This deep, peaty sea salt from France has a coarse texture and mineral-rich flavor. A light gray color to the coarse crystal comes from the natural minerals from the sea water. Sel d...
Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...

, ground
2 garlic cloves, minced
Zest of 1 lime, finely grated
4 tablespoons lime juice
1/3 cup (80 ml) olive oil
1 tablespoon fresh basil or cilantro, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
12 cherry tomatoes, cut in half, or 2 tomatoes, cut into 8 pieces each
1 dry lime leaf or 1

Bay Leaf - Turkish

Bay Leaf - Turkish

Deep, base flavors that are essential in everything from Creole to Italian cuisine are the signature of Turkish bay leaves, and these have more savory flavor than any other we've tas...
1/2 red onion, thinly sliced with a mandoline
1/4 cup (60 ml) water
1/2 cup (120 ml) unsweetened coconut milk

Preparation

Skin the drumsticks by pulling the skin toward the end of the bone and using a pair of scissors to cut it off. Set aside in a large baking dish.

In a small bowl, combine the coriander, cumin, turmeric, ginger, saffron, and sea salt. Season with pepper to taste. Add the garlic and the lime zest and juice.

Stir in the olive oil and fresh herbs. Coat the chicken with the sauce and place in the fridge for a few hours so that the flavors develop - although can cook the chicken right away if you wish.

Preheat the oven to 400 degrees F (200 degrees C). Add the tomatoes, lime leaf, onion, and water to the baking dish. Bake the chicken for 20 minutes.

Reduce the temperature to 375 degrees F (190 degrees C) and continue to cook for 40 minutes, stirring a few times, until the chicken is cooked through.

Stir the coconut milk into the sauce in the pan and continue to cook for 10 more minutes.

Serve over a grain like millet, quinoa, or short brown rice, with Radish, Fennel, and Apple Salad (page 136) on the side.