Ginger-Coconut Chicken
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.
Ingredients
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1 tablespoon yellow split peas
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1 teaspoon coriander seeds
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1-2 dried red chiles , such as Thai, cayenne or chiles de arbol
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1/4 cup "lite" coconut milk , (see Ingredient note)
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2 tablespoons minced fresh ginger
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4 medium cloves garlic , minced
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2 tablespoons finely chopped fresh cilantro
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1/2 teaspoon salt, or to taste
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4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total), trimmed
Directions
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.
Tips:
Ingredient Note: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
MAKE AHEAD TIP: The chicken can be marinated (Steps 1-2) overnight.
Nutrition information
Calories 152, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 371 mg, Carbohydrate 4 g, Fiber 1 g, Protein 27 g, Potassium 327 mg. Exchanges: Lean Meat 3.5, Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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