Dilmah Seven Star Tea

PATIENCE

Food : Main Courses

PATIENCE

IngredientsAfrican Chicken Marinade

  • 5g Turmeric Powder
  • 2pcs Bayleaf
  • 10g Whole Garlic
  • 10g Salt
  • 2g Salt
  • 2g Sarawak Black Pepper
  • 3g Paprika Powder
  • 10g Cold Pressed Olive Oil
  • 180g Corn-fed Chicken Thigh

Spicy Aioli

  • 200g Garlic
  • 1000g Shallots
  • 100g Fresh Ginger
  • 2pcs Lemongrass
  • 6pcs Bayleaf
  • 500g Cold Pressed Olive Oil
  • 200g Red Chilli
  • 100g Turmeric Powder
  • 50g Paprika Powder
  • 200g Coconut Powder
  • 200ml Coconut Milk

Coconut Turmeric Sauce

  • 100ml Coconut Milk
  • 8g Turmeric Powder
  • 1g Gelespessa

MethodAfrican Chicken Marinade

  • Combine all ingredients and marinate the Corn fed chicken for ca. 30 minutes.
  • Heat the oven to 180°C. and bake for ca. 20-25 minutes. Check if the chicken is properly cooked and remove from oven. Let cool and set aside.

Spicy Aioli

  • Cut the garlic, shallots, fresh ginger, lemongrass, red chilli, in brunoises. Combine with the olive oil, bay leaf and cook over low heat for 4 hours.
  • Pour the coconut milk, turmeric-, paprika- and coconut powder on top and blend to a paste. Set aside.

Coconut Turmeric Sauce

  • Combine all ingredients with a hand blender and set aside.

Created by : Kenny Chen