Green Chicken with Coconut Green Peppercorn Sauce
- 1 C roughly chopped Cilantro
- 1 C roughly chopped Parsley
- 1/2 C chopped Green Onions
- 1 Tsp coarsely ground White Peppercorns
- 2 Tsp Kosher Salt
- 2 Tsp Brown Sugar
- 2 Tsp Vegetable Oil
- 3/4 C Coconut Water
- 1 (2 1/2 – 3 lb) whole chicken, cut into 12 pieces, skin-on and bone-in
- 1/2 C Low-Sodium Chicken Stock (homemade is best)
- Optional Garnish: 1/4 C finely sliced Green Onions
Add cilantro, parsley, green onions, white peppercorns, salt, sugar, vegetable oil and coconut water to a food processor or blender. Pulse several times to get mixture going, then puree just until a semi-smooth consistency. There should still be a bit of texture left to the marinade.
Combine chicken pieces and herb marinade, coating each piece generously with the marinade. Mixing directly in a large plastic sealable freezer bag works very well here, otherwise, store in a glass or non-reactive container. Marinate, covered and refrigerated for at least 4 hours – overnight is best.
When ready to cook, place marinated chicken pieces in a single layer in a large, deep saucepan. (A 10-inch cast iron pan works well.) Add any extra marinade to the pan as well, and pour chicken stock over. The chicken should be half covered by liquid. Turn heat up to medium high, letting liquid come up to a simmer, uncovered, about 5 minutes. Turn heat down to medium, and let chicken cook gently in simmering liquid, turning pieces as needed, for 30 minutes, or until chicken is fully cooked. Remove chicken to serving platter and tent with foil to keep warm. Simmer and reduce remaining cooking liquid to a light sauce consistency, about another 2-3 minutes. Gently spoon sauce over and around chicken and garnish with finely sliced green onion. Serve Green Chicken with Coconut Green Peppercorn Sauce.
Coconut Green Peppercorn Sauce
- 2 Tbsp Coconut Oil
- 1/3 C finely chopped Shallots
- 2 stalks Lemongrass, tops trimmed, outer tough leaves removed, smashed, and cut into 1 inch lengths
- 2 Tbsp brined, whole Green Peppercorns
- 1/4 C White Rum
- 1 (14 fl oz) Can Coconut Milk
- 2 Tsp Lime Zest
- 1 Tbsp Fresh Lime Juice
- Kosher Salt to taste
In a medium saucepan over medium heat, add coconut oil, shallots, lemongrass and green peppercorns. Sauté until shallots are soft but not coloured, and fragrance releases from lemongrass, about 3-4 minutes. Add rum and reduce until mostly cooked down, about 1 minute. Add coconut milk, and stirring occasionally, simmer until sauce has reduced by half and thickened slightly, about 7-8 minutes. Remove lemongrass pieces, and season coconut sauce with lime zest, lime juice and salt to taste. Serve warm with Green Chicken.