Coconut chilli chicken

Coconut Chilli Chicken

Ingredients
- 1 tin (400 ml) coconut cream
- 1 tsp chilli powder
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp lemon myrtle (optional, or substitute with lemon zest)
- 2 tsp salt
- 4 garlic cloves, finely grated
- thumb-sized piece of ginger, finely grated
- zest of 1 lemon
- 1 whole chicken, cut into quarters (drumsticks also work well)

Method
1. Mix all the ingredients for the marinade in a bowl. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for 4-6 hours to marinate.
2. Grill the chicken over medium heat for 20-25 minutes, basting occasionally with any leftover marinade. Ensure the chicken is cooked through.
3. Allow the chicken to rest for 5 minutes before serving. Enjoy!

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