Marinated Chicken with Coconut Lime Dressing

A simple, healing congee made with nourshing ingredients. Best made with homemade stock or a high-quality organic premade version. From the book 'The Yogic kitchen' by Jody Vassallo.

1. Place the chicken, turmeric, garlic, yoghurt, spices, onion and lime juice in a shallow bowl and mix well to coat the chicken. Cover and refrigerate for as long as time permits; overnight is ideal.
2. The next day, combine the coconut lime dressing ingredients in a bowl, add the water and mix well.
3. Bring the chicken drumsticks to room temperature 30 minutes before cooking.
4. Preheat oven to 200°C. Line a baking tray with baking paper and place chicken on the tray. Cook the drumsticks, turning several times, for 40–50 minutes, until cooked through.
5. Serve the chicken topped with the coconut lime dressing.

1.5 kg chicken drumsticks, scored
1 tsp organic ground turmeric
2 garlic cloves, chopped
1/2 cup (125 g) coconut yoghurt
1 tsp organic ground coriander
1 tsp organic ground cumin
1 tsp organic sweet paprika
1 tsp organic garam masala
1 small red onion, grated
1 tbsp lime juice
COCONUT LIME DRESSING
2 tbsp organic desiccated coconut
Zest and juice of 2 limes
1 tsp organic coconut sugar
1 small green chilli, seeded and chopped
2 tbsp finely chopped coriander
3 tbsp avocado or coconut oil
2 tbsp water

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