Recipe Details

Spice-ly marinated with McCormick Culinary® Cinnamon, Ground, McCormick Culinary® Nutmeg, Ground, McCormick Culinary® Sea Salt Mediterranean Fine Grind and Lawrys® Smoky Chile and Cumin Rub, this chicken is served in a halved coconut with coconut water-cooked basmati rice and a coconut flesh garnish. Hot meets refreshing; add it to your menu today.

For the Smoky Cumin Chicken:

  1. Combine smoky chile cumin rub, allspice, cinnamon, nutmeg, salt and orange juice.
  2. Coat chicken in marinade, refrigerate and let set for 2-4 hours.
  3. Remove chicken from marinade and sear in a hot pan until cooked through.
  4. Let rest for 5 minutes and then dice into 1" chunks.

For the Coconut Rice:

  1. Bring 1 cup coconut milk, water, lime juice, and salt to a boil.
  2. Add rinsed rice, reduce heat to low and cover.
  3. Simmer for 15 minutes.
  4. Let rice stand for 5 minutes and then fluff with a fork.
  5. Gently fold in remaining coconut milk, lime zest, and cilantro.

For the Plating & Garnish:

  1. Toss diced chicken, coconut flesh, and mango into rice.
  2. Serve in half coconut shell.

CHEF’s TIP!

This recipe makes 1 serving of 2 chicken thighs each.

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