Aromatic, creamy, and a little spicy, this is a new spin on classic roast chicken.
1 tbsp Turmeric & Ginger Blend Enhanced Herbal Tea
1 cup boiled hot water
1 can (14 oz/398 ml) unsweetened coconut milk
1 medium onion, chopped
2 jalapeños, stemmed – optional
2 tbsp fresh lime or lemon juice
1 tbsp fish sauce (such as nuoc nam or nam pla), optional
Sea Salt, to taste
Black Pepper, to taste
3 lbs (1.4 kg) whole chicken wings or combination of pieces
- Preheat oven to 375° F (190° C).
- In a blender or food processor, combine all ingredients except chicken. Purée until a smooth marinade forms.
- Place chicken in a large baking dish. Pour marinade overtop and turn chicken to coat evenly. Cover and roast, turning over and basting half way through, until fully cooked, 35–40 minutes.