I made this recipe years ago, and I wanted to make something for supper tonight that involved chicken & coconut milk & tomatoes. I'm making this for supper tonight, but I'm using regular red & orange peppers instead of the hot peppers. Canadian Living tends to be very mild on herb flavouring so I will add extra seasoning to taste. Mmmm.
3/4 tsp salt
3/4 tsp pepper
1/4 cup vegetable oil
1 onion, chopped
4 cloves garlic, chopped
2 Tbsp minced hot red peppers or jalapeno peppers
3 Tbsp tomato paste
2 Tbsp paprika
1/2 tsp ground ginger
1 cup coconut milk
3 Tbsp peanut butter
1/4 cup fresh coriander or parsley
Season chicken with 1/4 tsp each of the salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.
Stir in tomato paste, paprika, 2 Tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.
Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425 F oven for 30 minutes, basting twice.
Mix remaining sauce with coriander (cilantro) and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.
Serves 8
www.canadianliving.com
No comments:
Post a Comment