It seems that it may be familiar with the rice? But if it is a mixture of basmati rice with quinoa, and even a spicy sauce, filed as a Supplement to the main dish delicious, it is no longer just a garnish, but a separate story. And delicious story.
|Cooking time 60 minutes||Number of servings 4|
Products to prepare a main dish.
Products for the sauce (no starch).
Mix in a bowl all marinade ingredients, except coconut milk, garlic, previously finely chop (using a garlic crusher), mix thoroughly, whisking with a fork.
Add coconut milk, stir, add salt if required.
Fill with chicken drumstick marinade, cover, refrigerate at least 4 hours (I left overnight). Marinating time not included in the calculation.
Then, drain out the marinade and place the drumsticks on the grill. Cook on the grill at a temperature of 180 - 190 degrees for 30 - 40 minutes a couple of times flip.
Boil the rice according to the instructions. Better to do it while preparing the tibia to apply it (for garnish) hot.
While the chicken drumsticks are cooked you can prepare the sauce. For the sauce, half of the lemon sections into small pieces and Porirua blender, put in a small pan.
Add the lemon and all other ingredients, stir, put on fire, bring to a boil and boil for three minutes. The ingredients for the sauce in this approximate version, we recommend focusing on the taste preferences of your family, the quality of the products.
Strain through a sieve, get rid of the solid particles.
The thickness of the sauce depends on the density of the raspberry syrup, I prepared the syrup (from the store) and the sauce turned out runny. Had to thicken the sauce, returning it to the fire and add the starch diluted in a little water, an unforgettable stir, to avoid lumps. The sauce can be stored in the refrigerator for about a month.
Get the sauce on density similar to liquid sour cream.
When applying a hot (warm) sauce pour side dish and main dish.