Madagascar Zucchini Skillet Food

MADAGASCAR ZUCCHINI SKILLET

Steps:

• Cut zucchini into long, 1-inch wide strips and boil for two minutes. Transfer to skillet and saute briefly in oil.
• When zucchini is lightly browned, add remaining ingredients. Cook briefly and stir gently so that the zucchini strips don't tear apart. Turn off heat and let rest at least 30 minutes to absorb flavor. Reheat if needed.
• Remove bay leaves and garlic cloves and serve with rice.

ZIPPY ZUCCHINI SKILLET

Steps:

• Let the oil get heated in a large skillet.
• saute/stir the zucchini, onion, and garlic for 10 minutes or until tender (don't let the garlic burn).
• Add in the next 5 ingredients; stir/saute until thoroughly heated.
• Remove from heat; sprinkle the cheese on top and serve.

MADAGASCAR CHICKEN

Steps:

• Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
• Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
• In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
• Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
• Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
• Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
• Serve over a bed of steamed white rice.

PAN-SEARED ZUCCHINI

Steps:

• Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
• Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
• Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
• Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.