Servings: 4 to 6
With a nod to Caribbean influences in New Orleans, Chef Evans incorporates island flavors in both the spicy marinade and the ripe-fruit salsa. Coconut oil, which is solid at room temperature, needs to be warmed before being added to the marinade—and contributing a deliciously subtle coconut flavor to the poultry.
Recipe adapted from Moveable Feast with Fine Cooking.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?