Herb and Nut Chicken Recipe

Name: Herb and Nut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs; 2 tablespoons lemon juice; 1 tablespoon creamed coconut; ¼ cup water (boiling); 2 tablespoons peanut butter; 2 garlic cloves; 1 teaspoon curry powder; ½ teaspoon ginger powder; ½ teaspoon cayenne (optional) or ½ teaspoon chili pepper (optional); fresh thyme; chives; garlic; parsley (these are recommended, you may change to suit individual tastes)

Servings: persons

4 chicken legs
2 tablespoons lemon juice
1 tablespoon creamed coconut
¼ cup water (boiling)
2 tablespoons peanut butter
2 garlic cloves
1 teaspoon curry powder
½ teaspoon ginger powder
½ teaspoon cayenne (optional) or ½ teaspoon chili pepper (optional)
fresh thyme
chives
garlic
parsley (these are recommended, you may change to suit individual tastes)

1
Preheat oven to 400F.
2
Rub chicken pieces with lemon juice.
3
Make a small incision in the underside of the chicken leg and run your finger in to form a pocket down to the bone.
4
(I have used pounded chicken breasts and rolled the chicken to form a pocket)
5
Stuff with fresh herb mixture.
6
In a small pot, melt creamed coconut in the water and allow to cool.
7
Mix the creamed coconut with the rest of the ingredients.
8
Coat the chicken pieces with the mixture.
9
Place in a baking dish and cover with foil.
10
(foil must be removed for last half hour.
11
).
12
Bake at 400F for 1 1/2 hours.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 chicken legs, 2 tablespoons lemon juice, 1 tablespoon creamed coconut, ¼ cup water (boiling), and more.

Yes, Herb and Nut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb and Nut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions