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Spicy Coconut Chicken

chicken - other

1/2 cup toasted walnuts; finely chopped
1/2 cup minced fresh coriander
2 tablespoons curry powder
2 tablespoons packed brown sugar
10 cloves garlic; minced
1 tablespoon finely chopped fresh lemon grass
2 teaspoons hot pepper flakes
1 teaspoon salt
1/4 teaspoon ground cumin
1 cup coconut milk
1/3 cup fish sauce
1/4 cup lime juice
2 tablespoons rye whisky
8 chicken legs
1 orange; thinly sliced

In bowl, stir together walnuts, coriander, curry powder, sugar, garlic, lemon grass, hot pepper flakes, salt and cumin; mix in coconut milk, fish sauce, lime juice and whisky. Add chicken, turning to coat. Cover and marinate in refrigerator for at least 8 hours or up to 1 day, turning occasionally. Remove chicken legs from marinade, reserving marinade. Arrange on greased rack on baking sheet. Bake in 375°F oven for 40 to 50 minutes or until juices run clear when chicken is pierced, brushing with remaining marinade 15 minutes before end of cooking time. Garnish with orange slices.

Contributor: Canadian Living - February, 1992

Yield: 8 servings

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