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Entree: Chicken in Coconut Milk

The original recipe called for making your own coconut milk…um, not for me! But this is very good-not curry but I think with some basis in Indian cuisine. If you want to serve with brown rice (I prefer brown Basmati rice), start it cooking while the chicken is pan-sautéing, and they’ll be done about the same time.

Chicken in Coconut Milk
Saffron-3 or 4 threads
6 chicken pieces- breasts, boneless and skinless and/or chicken thighs or legs
Pinch of cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon ground coriander
14 oz can coconut milk
¼ cup unsweetened flaked coconut (for garnish)

Soak saffron threads in 1 tablespoon hot water.
Remove any skin from the chicken pieces; season with salt and pepper, cayenne pepper, cinnamon, and ground coriander. Sauté in a large skillet until lightly browned on both sides, about 5 minutes. Then pour in the coconut milk and the saffron with the soaking water for the saffron. Simmer for about 30-40 minutes or until chicken tests done; serve over brown Basmati rice. While the chicken is cooking, toast the coconut in a dry pan or in the oven for 5-10 minutes. Use as a garnish on the completed dish.
Serves 4.

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