Spiced Coconut Drumsticks

Servings: 5

Cook Time: 55 min+marinate

Turn the humble drumstick into a delectable southeast Asian-style meal.


  • 10 HARVESTLAND® Chicken Drumsticks
  • 1 can light coconut milk — divided (14 oz)
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • Zest and juice from 1 lime
  • 1/2 c. Sweetened flaked coconut
  • 1 c. jasmine rice
  • 1 c. Frozen Petite peas — thawed
  • 2 tbsp. cilantro — chopped
  • 1 dash salt and ground pepper — optional



  1. In a large bowl, combine 1/2 cup coconut milk, coriander, cumin, salt, cayenne, lime zest and juice. Add chicken and turn to coat. Cover and refrigerate 1-2 hours.
  2. Remove chicken from marinade; reserve marinade. Coat a large non-stick skillet with cooking spray and heat on medium-high heat. Add chicken and brown on two sides, about 5 minutes per side. Reduce heat; pour reserved marinade into pan. Cover, bring to a simmer and cook 20 minutes until chicken is cooked through (180ºF).
  3. Meanwhile, in a medium-size dry skillet or saucepan, toast coconut over medium heat, stirring frequently until golden brown. Remove from pan.
  4. Pour remaining coconut milk into a measuring cup and add water to make 2 1/4 cups. Pour into pan used for coconut. Bring to a simmer. Add rice; cover, reduce heat to low and simmer 20 minutes or until rice is soft and liquid is absorbed. Stir in peas, cilantro and coconut; season with salt and pepper if desired. Serve chicken and sauce over rice.