Garlic Lemon Coconut Chicken
2 boneless chicken breast halves, cut in bit sized chunks
2/3 cup canned lite or regular coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp. ground or fresh ginger
1 tsp. grated lemon rind
1/3 tsp (or to taste) cayenne pepper
salt and pepper to taste
Juice of one fresh lemon
Olive oil
Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste.
Saute over medium heat until cooked on outside, but slightly pink inside. Drain oil and set chicken aside.
Saute onions, stirring constantly, until slightly browned. Add bell pepper or tomato, and garlic and saute 3-4 minutes, stirring constantly.
Reduce heat to simmer, add coconut milk, ginger, cayenne powder and lemon rind.
Add chicken back to pan.
Cover and simmer 20-30 minutes or until sauce is thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve hot over steamed white rice.
Note: One pound of shelled and deveined shrimp can be substituted for chicken.
2/3 cup canned lite or regular coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp. ground or fresh ginger
1 tsp. grated lemon rind
1/3 tsp (or to taste) cayenne pepper
salt and pepper to taste
Juice of one fresh lemon
Olive oil
Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste.
Saute over medium heat until cooked on outside, but slightly pink inside. Drain oil and set chicken aside.
Saute onions, stirring constantly, until slightly browned. Add bell pepper or tomato, and garlic and saute 3-4 minutes, stirring constantly.
Reduce heat to simmer, add coconut milk, ginger, cayenne powder and lemon rind.
Add chicken back to pan.
Cover and simmer 20-30 minutes or until sauce is thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve hot over steamed white rice.
Note: One pound of shelled and deveined shrimp can be substituted for chicken.
Madagascar Chicken
One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today’s chicken dish, we see traces of mainland Africa, Asia and Polynesia. The coconut oil gives the chicken just a hint of Polynesian tradition, while the garlic, and ginger play into Asian flavors. Finally, the lemon rind gives a fresh, yet slightly bitter flavor, reminiscent of north African cooking.
Serves 4
Ingredients:
4 whole chicken legs (thighs included)
3 cloves garlic, crushed
1 inch ginger, grated
1 lemon, zested
1 pepper, sliced
1 onion, sliced
1/3 cup coconut oil
Serves 4
Ingredients:
4 whole chicken legs (thighs included)
3 cloves garlic, crushed
1 inch ginger, grated
1 lemon, zested
1 pepper, sliced
1 onion, sliced
1/3 cup coconut oil