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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (347g) Recipe makes 6 servings |
||
| Calories 581 | ||
| Calories from Fat 391 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.5g | 66% | |
| Saturated Fat 17.2g | 86% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 159mg | 6% | |
| Potassium 684mg | 19% | |
| Total Carbohydrate 7.5g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.9g | ||
| Protein 39.7g | 79% | |
Chicken in Coconut Milk from Madagascar
By: puppitypup
Jun 18, 2008
Posted for ZWT, looks delicious but I haven't tried it yet. I guessed as to the servings and time.
SERVES 6
Ingredients
MARINATE
- 1 whole chicken, de-boned and cut into pieces
- 1 lemon, juice of
- 1 teaspoon grated lemon rind
- salt
- pepper
- cayenne pepper
STEW
- oil (for frying, coconut oil if possible)
- 2 onions, chopped
- 2 garlic cloves, minced
- 2-3 tomatoes, chopped
- 1 teaspoon fresh ginger, minced
- 1 cup unsweetened coconut milk
Directions
1
Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.2
Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.3
Add the chicken and continue to cook and stir until the chicken is nearly done.4
Reduce heat, add tomatoes and ginger and stir for a few minutes.5
Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.6
Serve over rice.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > African > Southern
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef #446623
On Oct 28, 2008
yum yum double yum. Tasted great on the day and brilliant the next day sliced and wrapped in tortilla and warmed in the oven Thanks
From: Peter J
On Jun 24, 2008
This was fabulous, great blend of flavours and the chicken was really tender. The slightly sour ingredients offset the sweetness of the coconut milk and gave a great balance I really appreciated. Rather than start with a whole chicken I cooked two breasts as a very generous serving for two but used the described quantities of everything else, I think for a whole chicken it would make very satisfying meal for four, or six with a few steamed vegetables as well as rice. To fill in a few of the gaps I found with whole chicken breasts step 3 took about 30 minutes over medium heat while covered (probably would be more like 20 if the chicken was diced) and the simmering of the sauce in step 5 took 30 minutes as well but I used a low-medium heat so it kept at a moderate simmer so it reduced to a nice consistency.
From: Pneuma
On Jun 24, 2008
Whoa! The taste here is just so perfect! I love the mixture of everything in it! I scaled down the recipe to 1 serving using chicken breast but it's actually enough for 2! So cool! Lemon/tomatoes/coconut makes a great blend of flavors! I also served this with your Coconut Rice from Zanzibar . Keeper! Thanks! Made for WZT4.
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