Recipe: Farmhouse Poultry in Coconut Cream and Preserved Lemons

Name: Farmhouse Poultry in Coconut Cream and Preserved Lemons
Prep time: 60 min
Cook time: 45 min
Total time: 165 min
Yield: 4 servings
Ingredients: 1 beautiful poultry cut into 6 pieces (thighs in 2 pieces, breast in 2 pieces); 1 liter (1.1 qt) of organic coconut milk; 2 shallots, minced; 50 g (1.75 oz) of blonde Corinth raisins; the skin of 2 preserved lemons cut into tiny small squares; 50 g (1.75 oz) of half-salted butter; 40 g (1.4 oz) of rice flour; a little lemon thyme pistil; salt and Timut pepper (if possible)

By chef patrick Asfaux 4.4/5 (8 reviews) · 🍳 17 made it

Prep 60 min

Cook 45 min

Rest 1h

Total 2h45

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

1 beautiful poultry cut into 6 pieces (thighs in 2 pieces, breast in 2 pieces)
1 liter (1.1 qt) of organic coconut milk
2 shallots, minced
50 g (1.75 oz) of blonde Corinth raisins
the skin of 2 preserved lemons cut into tiny small squares
50 g (1.75 oz) of half-salted butter
40 g (1.4 oz) of rice flour
a little lemon thyme pistil
salt and Timut pepper (if possible)

Step-by-step directions

1 In a casserole dish, pour your butter with a drizzle of olive oil, then once everything is very hot, place your poultry pieces skin-side down, salt and pepper, brown them lightly then add the shallots, thyme, raisins and lemon dice then cover and let them sweat gently for 10 minutes.

2 Then dust with your rice flour, coat the pieces then pour your liter of boiling coconut milk, let cook covered for 20 minutes, turn off the heat and let it rest like this for 10 minutes.

3 Then decant your pieces, let your sauce reduce which should be creamy, taste the seasoning then add your pieces back into it.
I served this beautiful recipe with Pennes cooked in vegetable broth, buttered and studded with brunoise of small red onion shoots.