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