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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coconut Braised Chicken with Chickpeas and Lime Recipe

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This recipe for Coconut Braised Chicken with Chickpeas and Lime is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 Lbs. Chicken pieces (assortment of white and dark chicken with skin on)
salt and pepper to taste
2 Tbsp. oil
4 garlic cloves, minced
1 large yellow onion, thinly sliced
2 Tbsp. chili paste or tomato paste
2 Tbsp. grated fresh ginger
1 tsp. ground turmeric
1 Tbsp. cumin
1 1/2 tsp. crushed red pepper flakes
2 -14 oz. cans coconut milk
3 c. chicken broth
2 -15 oz. ckickpeas, drained and rinsed
2 tsp. fish sauce (optional)
1 c. fresh cilantro,
3/4 c. peanuts, coarsely chopped
2 limes, quartered
Directions:
Directions:
Season chicken with salt and pepper. In oil sear the chicken skin side down until brown. Turn a brown outside of chicken. Transfer chicken to oven safe pan.

Add onions and garlic to skillet. Season with salt and pepper. Cook until softened. Add chili paste, ginger, turmeric, cumin, and red pepper in the skillet. Add coconut milk and chicken broth. Stir and pour over chicken that will be going into large oven safe pot. Cook on 300 for 45 minutes covered. Add fish sauce (if desired). Serve with cilantro, peanuts and limes.

Serve with basmati rice.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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