- 4 chicken marylands (whole legs with thighs and drumsticks)
- 6 chicken wings
- 1 + 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the sauce
- 250ml / 1 cup almond milk
- 90–100 g / 3 oz. of skinless/blanched almonds or cashew nuts
- Handful of fresh coriander leaves (cilantro)
- 6 cloves of garlic (grated)
- 1 teaspoon coriander seeds, ground up with mortar and pestle or crashed with a knife/rolling pin
- 1/2 teaspoon turmeric powder (optional)
- 1/2 teaspoon cumin powder
- Garnish: chopped coriander/cilantro
- Season the chicken pieces with salt and pepper on both side. Heat a little bit of coconut oil or olive oil over medium-high heat and add the chicken pieces, skin side down. Cook for 10 minutes on each side, until golden and crispy.
- At the same time (or 10 minutes in), preheat the oven to 200 C/400 F.
- While the chicken is frying, prepare the sauce.
- Add the almond milk, nuts and fresh coriander to a blender or a food processor and puree until smooth and thick. Set aside.
- Once the chicken finishes frying, transfer the pieces to a large baking dish. Reserve the cooking fat/juices from the chicken in the pan.
- Place the baking dish with the chicken in the hot oven and roast for 15 minutes, middle shelf. Then turn off the oven and let the chicken rest for 5 minutes.
- Now back to finishing our sauce. Add the garlic, coriander seeds, turmeric and cumin to the pan with the chicken fat/juices and place over medium heat. Stir through for a minute or two, until the garlic gets a little golden, and then pour in the blended almond milk mixture.
- Stir the sauce in the pan, over medium heat, incorporating all the spices, garlic and almond mix into a nice, thick sauce. Add about ½ teaspoon of salt and juice of 1/2 lemon, plus a pinch of pepper. Stir for another 30 seconds to a minute, and set aside.
- Once the chicken is done, transfer it to a platter and add the almond garlic sauce to the oven dish with all the cooking chicken juice. Stir through and pour the sauce over the chicken pieces on a platter. Top with chopped coriander over the top.
- Serve over cauliflower rice or other veggies and a nice big salad.