Here is our coconut cumin chicken ala Sylvia (and here’s her new blog), for her recipe inspired this variation in our family.
Preheat oven to 375 degrees.
Pour 1 can of coconut milk (light or regular) into the bottom of a baking pan. Add 2 tablespoons cumin, 1 teaspoon sea salt, 1/2 teaspoon pepper, and 1/4 cup nutritional yeast. Mix thoroughly with a whisk. Add about 10 organic chicken drumstricks, turning them in the sauce until coated. Cover baking pan with foil.
Bake for 1 hour. About halfway through the baking time, rebaste the drumsticks in the sauce.
Turn oven to BROIL. Remove foil. Broil for about 5 minutes, until skin is browned and crisp.
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Wardee,
That looks absolutely delicious! Do you think I could add curry powder instead of the cumin? My husband and I really like curry and spicy foods.
Hi, Tiffany. I wouldn’t do it instead of the cumin, but how about in addition to the cumin? They’re really different spices. And you should definitely go light on the curry to find the flavor balance you prefer! Curry is so much stronger than cumin, wouldn’t you agree? It is hard to do too much cumin, but curry on the other hand, can really over power.
Dear Wardee,
I followed the link you offered, to the original recipe, and couldn’t find it. I did enjoy wandering around the site, but only found info on canning beef patties. I wanted to compare the two, to see the differences.
The recipe you have sounds yummy and after a coconut, chocolate gelato, and jalapeno jam dessert I had Monday, I’m ready to try a dinner with coconut. Now, for the million dollar where does one purchase nutritional yeast…I’m not even certain what it is, but will be googling it when I’m done this comment. 🙂 Thanks for sharing.
Oh, I’m sorry, I don’t think the link went to the original recipe, it was more to her blog, which is new and might not have the recipe up there. Try this: Coconut Chicken Recipe. That is on her old blog. Sorry about that!
Nutritional yeast would be available at a health food store. It is supposed to be the only non-animal food source of B-12, although some dispute whether it is assimilable in this form. The benefits it lends to the dish are a cheezy consistency and flavor. I add it to alot of sauces. You’ve probably already googled this and found it out! Brewer’s yeast is different — it is bitter. I think they’re similar, but if you want good flavor, get nutritional yeast. It is yellow and flaky. Jeff thinks it looks like fish food.
I tried the link, but it said the file no longer existed…weird…oh, well, I’ll try your recipe and I bet it’ll be delicious. Thanks for posting it. 🙂
Alrighty, I have posted the original recipe on my NEW blog 🙂 Sorry about that. But now its there just for you missharleyquinn!
Love
Sylvia
Wardee,
I am trying this recipe tonight.
I know everyone will love it here.
I’ll let you know.
All your sewing looks wonderful. Sorry I haven’t commented–things are busy busy here.
I put sewing on my quilt on hold for the moment. However I am working on the new baby a sweater–should have it finished today…or over the weekend. lol
Have a wonderful weekend.
Michelle
Hi, Michelle! I’m glad to hear you’re trying this recipe. It is delicious!
I have missed you, but you don’t need to apologize for having a full, busy and wonderful life! I can’t wait to see your completed baby sweater!
You have a wonderful weekend, too.
Wardee,
I made your coconut cumin chicken and it was a hit, thank you. I asked my husband to pick up some nutritional yeast at the store and told him that it would probably be in the bulk natural section. He asked someone who worked there and they gave him active dry yeast! So I didn’t get to try it with that ingredient. Now that you are not vegan, do you add it to recipes just for the flavor? Also, I just started ordering from Azure and they have been out of the meat I have ordered. Where do you get your meat?
Thanks again,
Kelli
Kelli, oh that’s a bummer! I’m glad you didn’t add the active dry yeast to the chicken. 😉 But that dish would be delicious without it, too. Yes, we continue to use nutritional yeast for the flavor. Our meat… there is a local lady who sells chickens and eggs, otherwise I get the organic chickens at the grocery store. Our beef is from a ranch right here. We usually buy a half or whole in the late summer. I can give you the info on that via email. I’m so happy you liked this recipe!
I gotta say, this has become a new family favorite. Super easy and super tasty. We usually pair it with green beans stir fried in coconut oil and rice. Thanks for this super yum recipe.
We actually use chicken thighs instead though.
Wardeh! I’ve been making this recipe since you first posted it, couldn’t fine my recipe and came out to get it. I realize that I have been making it different for many years and thought I’d share. I make the sauce in a pan, throw cut up chicken breast and vegies in (peas or green beans or carrots or such) and serve it over rice. Many years ago I made it this way for a luncheon of ladies and they all loved it and requested the recipe. Many of them had never even heard of nutritional yeast. 🙂