Buttery Rainforest Chicken
From mysterix 15 years agoIngredients
- 500 g chicken breasts, cubed shopping list
- 1/2 cup unsalted cashews shopping list
- 3 tbsp spring onions, sliced finely shopping list
- 1 tbsp garlic, minced shopping list
- 1/2 tbsp ginger, minced shopping list
- 2 tbsp dried apricot, chopped shopping list
- 1/2 cup coconut cream shopping list
- 1/2 cup skim milk shopping list
- 1 tbsp mango jam (or other tropical fruit preserve) shopping list
- 1 tbsp margarine shopping list
- salt shopping list
- pepper shopping list
- ground coriander shopping list
How to make it
- Heat 1/2 tbsp margarine in a stewpot or dutch oven and lightly pan-roast cashews until barely browned. Set aside.
- Add remaining margarine to the pot, over medium heat and arrange chicken chunks flat along the bottom, seasoning lightly with salt, pepper and ground coriander.
- Sizzle chicken until lightly browned on all sides. Set aside.
- Sautee spring onions, garlic, and ginger until moist and translucent.
- Stir the pre-browned chicken back into the pot and sautee for one or two minutes then pour in half of the coconut cream and milk, and bring to a low simmer.
- Stir in a spoonful or two of tropical fruit jam and return to a simmer.
- Add finely diced dried fruit, the roasted cashews and stir, allowing the dish to stew for atleast fifteen minutes, and longer if you want a richer flavor, adding more coconut cream and milk as it reduces to keep a good amount of sauce.
- Serve over steamed rice.
- Good side dishes are salted, steamed greens and pan-fried banana sprinkled in cinnamon and sugar.
- Nutrition: 464 Cals; 27.3g Fat; 11g Saturated Fat; 112mg Cholesterol; 745mg Sodium; 14.5g Carbs; 1.6g Dietary Fiber; 6.4g Sugars; 40.9g Protein; 8% Vitamin A; 6% Vitamin C; 8% Calcium; 19% Iron
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- goblue434 Anniston, AL
- morninlite Kalamazoo, MI
- mysterix Adelaide, Australia - Not USA Anymore!, MD
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