BAKED COCONUT-TURMERIC CHICKEN
Steps:
- Heat oven to 375°F.
- Place chicken pieces, skin sides up, in shallow baking dish sprayed with cooking spray.
- Whisk all remaining ingredients except snow peas and chiles until blended; pour over chicken. Turn to evenly coat both sides of each chicken piece with coconut milk mixture.
- Bake 40 to 45 min. or until chicken is done (165ºF), adding peas and chiles to the baking dish for the last 3 min.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
TURMERIC COCONUT BRAISED CHICKEN
One pot and 30 minutes is all you need for this amazingly flavorful and delicious Turmeric Coconut Braised Chicken! Filled with functional foods, and good for you ingredients.
Provided by Amy Rains
Categories Main Course
Number Of Ingredients 14
Steps:
- Cut your chicken breast or thighs into bite sized pieces and place inside a bowl. In a small bowl, mix together turmeric, ground ginger, black pepper, and sea salt. You can do this earlier in the day and let it rest in the fridge, or just let sit for a few minutes while the skillet warms up.
- Heat a dutch oven or large skillet to medium high heat. Once hot, add 1 tbsp avocado oil and be sure to coat the pan. Toss in the chicken. Cook for a few minutes per side until lightly browned; chicken will not be cooked all the way, but that is fine! Remove the chicken and set aside. Keep the pot hot.
- Add the remaining tbsp of oil. Now toss in the onion, ginger, and bell pepper. Saute for 3-4 minutes then add the sweet potato, coconut milk, coconut aminos, and chicken. Increase the heat until the mixture begins to bubble, then reduce to a simmer. You want the mixture to have a decent amount of liquid (but not quite a soup)-- if you feel like it needs more, add in another 1/2 cup coconut milk or broth. Cover the pot.
- Let mixture braise for 15-20 minutes, then remove the lid. Stir in basil leaves and remove the pot from heat.
- Serve with lime juice over a bed of rice or cauliflower rice.
Nutrition Facts : Calories 424 kcal, Carbohydrate 17 g, Protein 35 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 97 mg, Sodium 515 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS
Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.
Provided by Alexa Weibel
Categories dinner, curries, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
- Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
- Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
- Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
- Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.
BAKED COCONUT CHICKEN
Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.
Provided by katz
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g
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