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. Ingredients Servings 4 8 24 48 80 100 Coconut Rice | Serves 4 2 cups Jasmine Rice, rinsed 2 cups Thai Kitchen Coconut Milk, divided 2 cups Water 1 tbsp Lime Juice, freshly squeezed 1 tsp Kosher Salt 1 tsp Lime Zest 2 tbsps Cilantro, fresh, picked, leaves only, chopped Smoky Cumin Chicken | Serves 4 8 eaches Chicken Thighs, boneless, skinless 1 tbsp Lawrys ® Smoky Chile and Cumin Rub 1 tsp McCormick Culinary ® Allspice, Ground 2 tsps McCormick Culinary ® Cinnamon, Ground 1 tsp McCormick Culinary ® Nutmeg, Ground 2 tsps McCormick Culinary ® Sea Salt, Mediterranean Fine Grind 1 cup Orange Juice Garnish | Serves 4 2 eaches Whole Coconut, halved 1/2 cup Coconut Flesh 1 tbsp Mango, medium dice Procedure For the Smoky Cumin Chicken: Combine smoky chile cumin rub, allspice, cinnamon, nutmeg, salt and orange juice.
Coat chicken in marinade, refrigerate and let set for 2-4 hours.
Remove chicken from marinade and sear in a hot pan until cooked through. Let rest for 5 minutes and then dice into 1" chunks. For the Coconut Rice: Bring 1 cup coconut milk, water, lime juice, and salt to a boil.
Add rinsed rice, reduce heat to low and cover. Simmer for 15 minutes.
Let rice stand for 5 minutes and then fluff with a fork. Gently fold in remaining coconut milk, lime zest, and cilantro.
For the Plating & Garnish: Toss diced chicken, coconut flesh, and mango into rice. Serve in half coconut shell. CHEF’s TIP!
This recipe makes 1 serving of 2 chicken thighs each.
Recipe type: Entrees Cuisine: America