1 (1.1 -1.3 kilogram) whole chicken, cut into 12 pieces, skin-on and bone-in
1/2 cup low-sodium chicken stock (homemade is best)
Optional garnish: 1/4 cup finely sliced green onions
For the coconut green peppercorn sauce:
2 tablespoons coconut oil
1/3 cup finely chopped shallots
2 stalks lemongrass, tops trimmed, outer tough leaves removed, smashed, and cut into 2 centimeter lengths
2 tablespoons brined, whole green peppercorns
1/4 cup white rum
1 (415 milliliter) can coconut milk
2 teaspoons lime zest juice
Kosher salt to taste
For the chicken:
Add cilantro, parsley, green onions, white peppercorns, salt, sugar, vegetable oil and coconut water to a food processor or blender. Pulse several times to get mixture going, then puree just until a semi-smooth consistency. There should still be a bit of texture left to the marinade.
Combine chicken pieces and herb marinade, coating each piece generously with the marinade. Mixing directly in a large plastic sealable freezer bag works very well here, otherwise, store in a glass or non-reactive container. Marinate, covered and refrigerated for at least four hours - overnight is best.
When ready to cook, place marinated chicken pieces in a single layer in a large, deep saucepan. (A 25 centimeter cast iron pan works well.) Add any extra marinade to the pan as well, and pour chicken stock over. The chicken should be half covered by liquid. Turn heat up to medium high, letting liquid come up to a simmer, uncovered, about five minutes.
Turn heat down to medium, and let chicken cook gently in simmering liquid, turning pieces as needed, for 30 minutes, or until chicken is fully cooked. Remove chicken to serving platter and tent with foil to keep warm.
Simmer and reduce remaining cooking liquid to a light sauce consistency, about another two to three minutes. Gently spoon sauce over and around chicken and garnish with finely sliced green onion.
Serve green chicken with coconut green peppercorn sauce.
For the sauce:
In a medium saucepan over medium heat, add coconut oil, shallots, lemongrass and green peppercorns. Sauté until shallots are soft but not coloured, and fragrance releases from lemongrass, about three to four minutes. Add rum and reduce until mostly cooked down, about one minute.
Add coconut milk, and stirring occasionally, simmer until sauce has reduced by half and thickened slightly, about seven to eight minutes.
Remove lemongrass pieces, and season coconut sauce with lime zest, lime juice and salt to taste. Serve warm with green chicken.