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Miss Maggie's Kitchen: Tasty coconut chicken

Miss Maggie's Kitchen: Tasty coconut chicken
Author and cook Héloïse Brion shares this delicious coconut chicken recipe from her new recipe book, My Art of Entertaining
Serves 4. Total preparation time: 70-75 minutes.


  • 5 limes
  • 1 heaping tsp massalé spice blend (see Kitchen Notes)
  • 2 tbsp
  • 1 clove garlic, finely chopped 
  • 4 chicken legs, preferably free-range
  • Scant 1 cup (2¾ oz./80 g) unsweetened shredded
  • A few sprigs cilantro, roughly chopped 
  • Salt and freshly ground pepper
Coconut chicken
Coconut chicken. Photo © Christophe Roué


  1. Finely grate the zest of 3 limes, then juice them. 
  2. In a large bowl, combine the lime zest and juice with the massalé spice blend, olive oil, and garlic. Season with salt and pepper, add the chicken legs, and turn the legs over until they are coated on all sides. Let marinate for at least 20 minutes. 
  3. Preheat the oven to 400°F (200°C/Gas Mark 6). 
  4. Add the coconut to the chicken and turn the legs over until they are well coated. 
  5. In an oven-safe skillet, brown the chicken legs for 3–4 minutes on each side over medium heat. Place in the oven and bake for 25 minutes, turning the legs halfway through the cooking time. Check the meat for doneness and bake for an additional 5–10 minutes, if necessary. 
  6. Quarter the remaining limes and tuck them around the chicken, sprinkle with the cilantro, and serve. 
Kitchen notes: Massalé is a spice mix from the island of Réunion that is a blend of coriander, fenugreek, turmeric, oregano, cumin, ginger, chili pepper, nutmeg, cardamom, and cloves. It is available from specialty food stores but if you cannot find it, use curry powder instead. 
This chicken is excellent with ginger-scented boiled rice and mango or apricot chutney
My Art of Entertaining: Recipes and Tips from Miss Maggie's Kitchen

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