Chicken with Coconut-Caramel Sauce

Previously, I shared on here the dessert I made and ate the day I went into labor with the Fudgelet. Today I am sharing the dinner I made for us that night. I would also like to give a shout-out to my Aunt Lulu for her birthday today, and to Dad and M for their anniversary! This recipe has nothing to do with either celebration since I am pretty sure that none of those people would eat this. But! Maybe they should try it? 🙂

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Once again, the Fudgelet seems to prefer sweet things. I guess the key to encouraging a baby is with sweet food? This recipe was loosely adapted from a Food and Wine recipe.

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Directions for Chicken with Coconut-Caramel Sauce

  • 1.5 pounds chicken breasts, sliced thinly or pounded flat into fillets
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground pepper
  • Pinch of salt
  • 2 Tablespoons water
  • 1/4 cup sugar
  • 1/2 cup coconut milk
  • 1/3 cup chopped cilantro

Stir together the coriander, cumin, turmeric, pepper, and salt. Place the chicken in a bowl and rub the spices on it. Cover and refrigerate for about 1 hour.

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When ready, preheat the oven to 350 degrees and roast the chicken pieces on a foil-lined tray for about 15-20 minutes, or until cooked mostly through.

Next, make caramel by mixing together the water and sugar in a large heavy-bottomed pot. Heat over medium-high heat. Simmer until the mixture becomes an amber color. Remove from the heat, then stir in the coconut milk.

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If the mixture is not smooth, place back over the heat to melt the lumps, whisking.

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Stir in the cilantro, then add the chicken pieces.

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Finish cooking the chicken in the sauce, then serve.

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Directions for Chicken with Coconut-Caramel Sauce (without pictures)

  • 1.5 pounds chicken breasts, sliced thinly or pounded flat into fillets
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground pepper
  • Pinch of salt
  • 2 Tablespoons water
  • 1/4 cup sugar
  • 1/2 cup coconut milk
  • 1/3 cup chopped cilantro

Stir together the coriander, cumin, turmeric, pepper, and salt. Place the chicken in a bowl and rub the spices on it. Cover and refrigerate for about 1 hour.

When ready, preheat the oven to 350 degrees and roast the chicken pieces on a foil-lined tray for about 15-20 minutes, or until cooked mostly through.

Next, make caramel by mixing together the water and sugar in a large heavy-bottomed pot. Heat over medium-high heat. Simmer until the mixture becomes an amber color. Remove from the heat, then stir in the coconut milk. If the mixture is not smooth, place back over the heat to melt the lumps, whisking. Stir in the cilantro, then add the chicken pieces. Finish cooking the chicken in the sauce, then serve.

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