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Coconut-Jalapeno Chicken

Posted By GKC On September 4, 2011 @ 2:00 am In Member Only,Rosh Hashana,Weekly Recipes | 2 Comments

If you like chicken with a kick, this is the dish for you. Serve over rice to soak up the delicious sauce (I could actually skip the chicken and just eat the rice and sauce!)

8 skinless, boneless chicken breasts
3 tablespoons olive oil
1 tablespoon cumin
½ teaspoon pepper
½ teaspoon turmeric
¼ teaspoon cinnamon
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapenos, chopped
2 teaspoons minced fresh garlic
4 tomatoes, chopped
2 (14-ounce) cans coconut milk

Place chicken breasts in a Ziploc bag or plastic container. Mix together olive oil, cumin, pepper, turmeric and cinnamon. Pour over chicken and mix well to coat. Seal bag or container and marinate for at least 1 hour in the refrigerator. Pour into large skillet and cook over medium-high heat – about 5 minutes per side. Remove to 9 x 13-inch pan. Preheat oven to 350 degrees. In same skillet, add 1 tablespoon olive oil and sauté onion, ginger, jalapeno and garlic over medium-high heat for about 5 minutes. Add tomatoes and coconut milk and simmer for an additional 5 minutes. Pour over chicken in pan. Cover and bake for at least half an hour and up to 1-1/2 hours.


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