INDIA~ Coconut Chicken With Orange Rice
INDIAN COCONUT CHICKEN WITH ORANGE RICE
Serves 6
2 tablespoons canola oil
6 boneless, skinless chicken beasts, halved
1/2 cup chopped onions
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon minced shallots
1/4 cup chopped macadamia nuts
1 whole habanero chile pepper, stemmed and seeded
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1/4 cup chile oil
1 teaspoon brown sugar
1 teaspoon ground coriander
1/8 teaspoon ground turmeric
2 1/2 cups coconut milk
2 stalks lemongrass
Salt to taste
Orange rice
1/4 cup chopped scallion
1/4 cup chopped, toasted macadamia nuts
Heat oil in a heavy saute pan over medium heat. When hot, fry chicken, turning frequently, for about 4 minutes, or until lightly browned. Remove from heat and drain on paper towels. Do not discart fat. Process onion, garlic, ginger, shallots, nuts, chile, lemon and orange rinds, chile oil, brown sugar and spices in a food processor fitted with the metal blade until well combined. Add 1 cup coconut milk and process until smooth. Return saute pan to medium heat. When hot, scrape onion mixture into the pan and cook, stirring constantly, for 2 minutes, or until mix begins to color. Add browned chicken pieces, lemongrass, remaining coconut milk and salt. Bring to a boil. When boiling, cover and lower heat to a simmer. Simmer for 30 minutes or until chicken is very tender and sauce is thick. Place orange rice in the center of a warm platter and surround it with chicken. Discard lemongrass stalks and pour sauce over chicken. Sprinkle rice with scallions and chicken with toasted nuts.
Source: "HOT! The Cookbook For Passionate Devotees Who Go Bonkers Over The Incendiary Pleasures of Food That Never Stops Whamming, Popping, or Zapping" by Judith Choate
Serves 6
2 tablespoons canola oil
6 boneless, skinless chicken beasts, halved
1/2 cup chopped onions
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon minced shallots
1/4 cup chopped macadamia nuts
1 whole habanero chile pepper, stemmed and seeded
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1/4 cup chile oil
1 teaspoon brown sugar
1 teaspoon ground coriander
1/8 teaspoon ground turmeric
2 1/2 cups coconut milk
2 stalks lemongrass
Salt to taste
Orange rice
1/4 cup chopped scallion
1/4 cup chopped, toasted macadamia nuts
Heat oil in a heavy saute pan over medium heat. When hot, fry chicken, turning frequently, for about 4 minutes, or until lightly browned. Remove from heat and drain on paper towels. Do not discart fat. Process onion, garlic, ginger, shallots, nuts, chile, lemon and orange rinds, chile oil, brown sugar and spices in a food processor fitted with the metal blade until well combined. Add 1 cup coconut milk and process until smooth. Return saute pan to medium heat. When hot, scrape onion mixture into the pan and cook, stirring constantly, for 2 minutes, or until mix begins to color. Add browned chicken pieces, lemongrass, remaining coconut milk and salt. Bring to a boil. When boiling, cover and lower heat to a simmer. Simmer for 30 minutes or until chicken is very tender and sauce is thick. Place orange rice in the center of a warm platter and surround it with chicken. Discard lemongrass stalks and pour sauce over chicken. Sprinkle rice with scallions and chicken with toasted nuts.
Source: "HOT! The Cookbook For Passionate Devotees Who Go Bonkers Over The Incendiary Pleasures of Food That Never Stops Whamming, Popping, or Zapping" by Judith Choate