Chicken In Coconut Milk From Madagascar Recipes

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Steps:

• Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
• Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

CHICKEN IN COCONUT MILK FROM MADAGASCAR

Steps:

• Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
• Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
• Add the chicken and continue to cook and stir until the chicken is nearly done.
• Reduce heat, add tomatoes and ginger and stir for a few minutes.
• Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
• Serve over rice.

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

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.