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20 minute dinner recipes

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Ginger-Coconut Chicken

http://www.eatingwell.com/recipes/ginger_coconut_chicken.html

From EatingWell:  Winter 2004, The Essential EatingWell Cookbook (2004)

The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken.

4 servings | Active Time: 10 minutes | Total Time: 50 minutes (including marinating time)

Ingredients

Preparation

  1. Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
  2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
  3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Nutrition

Per serving : 152 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 66 mg Cholesterol; 4 g Carbohydrates; 27 g Protein; 1 g Fiber; 371 mg Sodium; 327 mg Potassium

Exchanges: 3 1/2 very lean protein, 1/2 fat

Tips & Notes