Tamari & Garlic Chicken Legs with Coconut Rice
By
Jacquelyn, Sous Chef at SPUD Culinary Institute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- 12 chicken legs
- 2 Tbsp Olive Oil
- Pepper, to taste
- ½ Cup of Tamari
- ¼ Cup rice wine vinegar
- 4 Tbsp Honey
- 4 Large Cloves of Garlic
- 1 Tbsp fresh ginger
- 4 Green onions, thinly sliced on the diagonal
- 2 Tbsp toasted Sesame Seeds
- 2 Cups of Jasmine Rice
- 1½ Cups of water
- 1 14oz can unsweetened Coconut Milk
- 1 Tsp salt
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Directions:
Chicken Legs:
1. In a bowl, press in the garlic and grate in the ginger. Add the Tamari, rice wine vinegar, olive oil and honey. Include pepper according to taste. Whisk to combine.
2. Toss chicken in the marinade until completely coated; either cook straight away or cover and chill for a few hours to marinate.
3. To cook, heat grill pan over medium-high heat. Place the chicken pieces on the grill pan and cook 4-5 minutes on each side. Pour remaining marinade into a small saucepan and bring to a boil, cooking for 5 minutes. Glaze the legs with the remaining marinade mixture. Continue to turn and grill the legs until cooked through and well-glazed, about 10 to 12 minutes.
Coconut rice:
1. Place rice in a saucepan with water, coconut milk, and salt. Bring to a boil over high heat. Stir the rice once and reduce the heat to low. Cover the pot tightly with lid and continue cooking for 15 minutes. Remove rice from heat and let stand for 5 minutes.
To Serve:
Place chicken on a platter and sprinkle with green onions and sesame seeds. Serve with coconut rice as desired.
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