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Coconut Braised Chicken & Lime Basmati Rice Taste Test



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


This easy-to-prepare coconut chicken recipe was light and filling. I opted for a spicy curry, which paired nicely with the sweetness of the coconut milk. I especially enjoyed the fragrance of the lemongrass against the bold curry taste. The basmati rice included a touch of lime and brightened the entire dish with its acidity. The toasted coconut and cilantro added a perfect final touch!


Lime Basmati Rice


Lime Basmati Rice
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Makes 2 servings

Rice: about 30 minutes total


Ingredients:

*1 teaspoon vegetable oil or 1 teaspoon butter

*2/3 cup white basmati rice

*1 cup water

*1⁄2 teaspoon salt

*1 lime

*2 teaspoons cilantro


Preparation:

*In a heavy saucepan, heat butter over low heat.

*Add rice and lime juice.

*Stir for 1 minute.

*Add water and salt, bring to a full boil.

*Cover, turn down to simmer over low heat until rice is tender and water is absorbed (approximately 25 minutes).

*Fluff rice with a fork and sprinkle cilantro on top while still in pot.


Coconut Braised Chicken


Coconut Braised Chicken
.pdf
Download PDF • 1.69MB

Makes 2 servings

Chicken prep time: 15 minutes

Chicken cook time: About an hour


Ingredients:

*1 cup unsweetened coconut milk

*1 Tbsp. Thai curry paste

*1 lemongrass stalk, tough outer layer removed, lightly crushed

*1 teaspoon ginger powder

*4 garlic cloves, peeled, smashed

*2 chicken legs (thigh and drumstick; about 1 1/2 lb. total)

*Kosher salt

*Toasted unsweetened coconut flakes, cilantro leaves with stems, cooked rice, and lime wedges (for serving)


Preparation:

*Place a rack in top third of oven.

*Preheat to 400F.

*Stir and combine coconut milk and curry paste in a 2-quart baking dish (or, use a medium skillet if that’s what you have).

*Add lemongrass, ginger and garlic.

*Season chicken with salt (go light on this since curry paste is high in salt).

*Place in baking dish and spoon a little liquid from the dish over the top.

*Bake, occasionally spooning liquid over, until chicken is browned, tender and cooked, 60–75 minutes (or internal meat temperature reaches 165F).

*Divide chicken between plates.

*Top with coconut flakes and cilantro.

*Serve with rice and lime wedges.


Recipe and Taste Tester - Cecelia Zook

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