Kelaguen Recipes

KELAGUEN CHICKEN

Steps:

• Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• Bone, and finely chop cooked chicken pieces.
• In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

BEEF KELAGUEN

Steps:

• Pour lemon juice, soy sauce, and Tabasco in a large, glass bowl. Stir in the green onions and beef. Add additional lemon juice if needed to cover the beef.
• Cover the bowl with plastic wrap, and allow to rest at room temperature for one hour, until the meat turns a grayish-brown color and appears cooked.

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Steps:

• Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
• Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
• Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
• Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
• Serve cold.

TRADITIONAL CHICKEN KELEGUIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
• Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

BEEF KELAGUEN (KELAGUEN KåTNE)

Steps:

• Trim beef of all fat and slice into thin strips.
• Press out as much blood from the beef as possible. Placing the beef in a colander over a bowl makes this easier to accomplish.
• Place all ingredients in bowl and mix well. Cover bowl tightly and let sit at room temperature for 2-3 hours, stirring occasionally.
• Serve chilled as a chaser or with rice.

SHRIMP KELAGUEN

Steps:

• Boil water and then add shrimp until pink in color.
• Drain and clean shrimp.
• Pound shrimp (until flattened) and place in a large bowl.
• Add salt and lemon juice to your taste.
• Add onions and peppers and mix well.
• Add grated coconut.
• Chill until ready to serve.

CHICKEN KELAGUEN - IN DEPTH

Steps:

• Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.
• Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
• Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
• Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
• Serve warm on or in pita bread.