Chicken with Sticky Chai, Sweet Potato and Coconut

Produit La Main Noire : Sticky Chai 

Preparation time : 1h30 (not including time to marinate the chicken)

Quantity : 2 persons

INGREDIENTS

• 2 Chicken Legs
• 50g Sticky Chai
• 2 shallots
• 2 garlic cloves
• Thyme and coriander
• 1 big sweet potato
• 200ml coconut cream
• Dried coconut chips

METHOD

Chicken

1. Marinate the chicken with a touch of olive oil and the sticky chai, cover and put in the fridge for 4 hours
2. Chop shallots, garlic and coriander
3. Once the chicken is finished marinating, remove the sticky chai and put both aside
4. Season the chicken legs and then colour both sides in a hot pan with a touch of vegetable oil
5. Add a spoon of butter and spoon the liquid butter over the chicken to add to coloration
6. Add the shallots, garlic, thyme and coriander and let sweat out for 2 minutes
7. Add enough water to almost cover the chicken and then add the coconut cream
8. Let cook for 45 minutes on a medium flame or at 180 degrees in the oven
9. Take out the chicken and filter the cooking liquid
10. Reduce liquid until a saucy texture and then add sticky chai, let infuse 5 minutes and then filter again

Sweet Potato

1. Peel and chop into cubes
2. Cook on a high heat with butter and salt for 5 minutes and then add a touch of coconut cream and water to cover
3. Let cook without a cover on a high heat until tender
4. Remove sweet potato from the pot and put in a bowl, using the cooking liquid, work with a fork, adding enough liquid for your desired texture
5. Add chopped herbs