Spiced Coconut Drumsticks
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Spiced Coconut Drumsticks

Spiced Coconut Drumsticks

Serves 6 | Prep/Cook Time: 2 Hrs 55 Min
  • Calories 444
  • Protein 32g
  • Sodium 329mg
  • Sat.Fat 7g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 444
% Daily Value*
Total Fat 17g %
Saturated Fat 7g %
Cholesterol 144g %
Sodium 329mg %
Total Carbs 42g %
Dietary Fiber 2g %
Sugars g
Protein 32g
Vitamin A 2%
Vitamin C 8%
Calcium %
Iron 14%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® HARVESTLAND® Fresh Chicken Drumsticks
1 can (14 ounces) light coconut milk, divided
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Zest and juice from 1 lime
1/2 cup sweetened flaked coconut
1 cup jasmine rice
1 cup frozen petite peas, thawed
2 tablespoons chopped cilantro
1 dash salt and ground pepper, optional
1 In a large bowl, combine 1/2 cup coconut milk, coriander, cumin, salt, cayenne, lime zest and juice. Add chicken and turn to coat. Cover and refrigerate 1-2 hours.
2 Remove chicken from marinade; reserve marinade. Coat a large non-stick skillet with cooking spray and heat on medium-high heat. Add chicken and brown on two sides, about 5 minutes per side. Reduce heat; pour reserved marinade into pan. Cover, bring to a simmer and cook 20 minutes until chicken is cooked through (180°F).
3 Meanwhile, in a medium-size dry skillet or saucepan, toast coconut over medium heat, stirring frequently until golden brown. Remove from pan.
4 Pour remaining coconut milk into a measuring cup and add water to make 2 1/4 cups. Pour into pan used for coconut. Bring to a simmer. Add rice; cover, reduce heat to low and simmer 20 minutes or until rice is soft and liquid is absorbed. Stir in peas, cilantro and coconut; season with salt and pepper if desired. Serve chicken and sauce over rice.
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Turn the humble drumstick into a delectable southeast Asian-style meal. Serves 6