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COCONUT CHICKEN 3 lb. chicken legs or wings or split breasts 1/4 c. Macadamia nuts 1 large onion, chopped 3 cloves garlic, minced 1 tsp. coriander, ground 1 tsp. grated gingeroot 1/2 tsp. cumin, ground 1/4 tsp. turmeric, ground hot cooked rice cilantro (optional) spray for skillet 1/4 tsp. lemongrass, finely snipped, dried or 1 tsp.lemon peel, finely shredded 2 c. coconut milk (see recipe) 1 tsp. honey 1/4 tsp. salt 1/4 to 1/2 tsp. ground red pepper 1 tsp. tamarind paste 1 Tbsp. water In a large skillet brown chicken pieces on both sides for 15 minutes; remove from skillet. Set chicken aside, reserving 1 tablespoon drippings. Place nuts in blender; cover and blend until finely ground. In skillet, cook onion, garlic, coriander, ginger, cumin, turmeric and lemongrass until onion is tender, but not brown. Stir in the ground nuts, coconut milk, honey, salt and red pepper. Return chicken to skillet. Cover and simmer 20 minutes or until chicken is tender. Transfer chicken to a serving platter and keep warm. Stir together the tamarind and water; stir into the sauce. Gently boil the sauce until thickened and reduced (should measure about 1 1/3 cups). Strain sauce, if desired. Spoon sauce over chicken. Serve with hot rice and garnish with cilantro. Serves 6. Coconut Milk: Stir together 1 1/2 cups packaged, grated, unsweetened coconut and 2 cups boiling water. Let stand 5 minutes. Place in blender, cover and blend 1 minute. Transfer mixture to a cheesecloth-lined sieve. Press mixture, squeezing out as much liquid as possible. Store in tightly covered jar in refrigerator. Makes about 1 1/2 cups milk. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |