Chicken in Coconut Milk (Martinique, Caribbean) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* ! Ingredients:
3 tablespoons peanut oil |
1 whole chicken (cut in typical quarters or use breasts as desired) |
2 onions (finely chopped) |
2 garlic cloves (crushed) |
1 red chili pepper (fresh & finely chopped) |
2 cups coconut milk |
saffron strand (a few) |
salt (to taste) |
pepper (to taste) |
2 tablespoons parsley (freshly chopped) |
Directions:
1. Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
2. Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
3. Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.
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