Tag Archives: Chicken

Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

Chicken Stewed in Coconut Milk

Things have been pretty busy over here at chez Wicked (awesome) Whisk.  Consequently we have been falling back on our standard repertoire of grilled or roasted meats served alongside rice / quinoa and a vegetable.  This does not exactly make for exciting blog fare.  Lately, the monotony has been getting us down and we are working on reinvigorating our meals, starting with this dish.

Chicken, spices, and coconut milk

According to Saveur, this recipe comes from a home cook in Mombasa and includes an ingredient that I feel is widely underutilized in American cooking, coconut milk.  Coconut milk is one of those inexpensive ingredients that when used, makes you feel like you are suddenly cooking in any number of exotic locales.  It is wonderfully fragrant and has a light taste that pairs beautifully with chiles and any number of fun spices like turmeric, curry, etc.  It adds the richness of cream to a dish but without the cooking challenges associated with cream.  We always keep a can in our pantry and often use it when we make curries.  When I came across this recipe, I knew it was one that I had to try.

The flavor base

You can adjust the heat of this dish by cooking the chiles whole (very little heat), or throwing in the seeds and membranes with the rest of the chile (lots of heat).  The turmeric is a must, it gives the dish an earthy flavor and a crazy-awesome bright yellow color.  The total time to make this dish is about 45 minutes but the active time is pretty short.  Once you pop the chicken in, go ahead and play with the kids.  It only needs occasional attention until it is done.

Crazy-awesome yellow color

Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

Adapted from Saveur

Ingredients:

2 tbls cooking oil

3/4 tsp group turmeric

2 cloves garlic minced

2 green or red Thai chiles, stemmed, seeded, and minced (or left whole if you want very mild spice)

1 medium ripe tomato, cored and minced

1 small red onion, minced

2 chicken leg quarters (2 leg and thigh sections), skinned

2 tbls fresh lime juice

1 14 oz can coconut milk

Salt and freshly ground pepper to taste

Cilantro and chopped peanuts for garnish

To Make:

Heat oil in a large, deep pan (a cast iron skillet works nicely) or pot over medium-high heat.  Add turmeric, garlic, chiles, tomato, and onion and cook, stirring often, until the onion is caramelized, about 15 minutes.  Add chicken, lime juice, and coconut milk to the pan.  Bring the mixture to a boil then reduce heat to medium low.  Simmer, turning chicken occasionally, until the chicken is cooked through and tender, about 30 minutes.

To Serve:

Serve chicken and sauce over rice.  Garnish with lots of chopped cilantro and peanuts.  Serves 2-4, depending on how hungry you are.  Recipe can easily be doubled.

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Filed under Dairy-free, Dinner, Gluten-Free, Meat, Recipes

Curried Ginger-Lime Chicken Salad

Curried Ginger-Lime Chicken Salad

We brined and roasted up a couple of chickens the other night… we like to do that sort of thing in big batches.  We ate part of one chicken for dinner, which left us a lot of extra chicken in the refrigerator.  Whenever we have left over chicken, I like to make this chicken salad.  It is simple and quick to put together and tastes really delicious.

Strips of celery

The mayonnaise-yogurt base is creamy and tangy and is spiked with grated fresh ginger, lime juice, and a hint of curry powder.  Throw in some minced garlic and shallot and then toss your previously roasted chicken.  Pile the whole thing on a tangle of thinly sliced strips of celery for crunch and you have a lovely light meal that would be perfect for lunch with friends, or for yourself.

Making the dressing

Curry Ginger-Lime Chicken Salad

Adapted from Better Homes and Gardens Cooking for Two

Ingredients:

1 1/2 cups cooked chicken, shredded

2 tbls mayonnaise

2 tbls plain yogurt (whole milk is best, low fat is okay)

1 tbls freshly squeezed lime juice

1/4 tsp curry powder

1 small clove of garlic, minced

1 small shallot, minced (substitute 1 tbls minced red onion if desired)

1 tsp grated fresh ginger

4 small stalks of celery

Salt and pepper to taste

Lime zest (optional)

To Make:

Using a vegetable peeler, shave thin strips of the celery stalks.  Place 2 shaved celery stalks on each plate and set aside.

In a medium bowl, mix the mayonnaise, yogurt, lime juice, curry powder, minced garlic and shallot, and grated ginger until well combined.  Add the cold shredded chicken and mix until the chicken is coated with the dressing.  Refrigerate for 1 hour to meld the flavors (if desired).  Taste and sprinkle with salt and pepper as desired.

To Serve:

Place half the chicken on top of the celery strips and garnish with lime zest.  Serves two for lunch but is easily doubled or tripled if you want to make a larger batch.  This also keeps nicely in the refrigerator for a few days.

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Filed under Dinner, Meat, Recipes

Thai-Syle Chicken and Sweet Potato Soup

Thai-Style Chicken and Sweet Potato Soup

I came home from work one evening in a little bit of a funk.  I was tired from a long day, it was cold outside, and it was one of those days where I drove both to and from work in the dark.  However, all of my crankiness evaporated when I walked into the kitchen.  There was a big pot of soup bubbling on the stove and the whole house smelled like a Thai restaurant tinged with lime and coconut.

Onions and garlic and ginger, oh my

Marc is a real soup nut… he would eat it everyday if I agreed to it.  On this cold night he was craving something a little different, something that was a little Asian and a little Caribbean.  This soup was the culmination of those cravings and as good as it smelled, it tasted even better.

Sweet potatoes and mushrooms into the pool

There was a nice meatiness from chicken and mushrooms, sweetness from sweet potato and coconut, a little nuttiness from peanut butter, and some tang from a lime.  It was a perfect balance of the different flavors and just the thing to return my mood to its normally cheerful state.  So if you find yourself in need of a little cheering up, just whip a pot of this soup, inhale the savory-sweet smell, and dig in.  I guarantee you will feel better immediately.

Stirring the soup

Thai-Style Chicken and Sweet Potato Soup

From the mind of Marc

Ingredients:

2 tlbs ginger oil (if you don’t have any, substitute peanut or other neutral oil and add an additional tbls of minced fresh ginger)

1 tlbs fresh ginger, minced

1 large clove garlic, minced

1 small yellow onion, sliced

16 oz chicken stock (homemade preferred, if you don’t have any on hand make sure to use low sodium broth)

1 medium sweet potato, peeled, chopped in 1″ cubes

6 oz white button mushrooms, stemmed, sliced

2 tbls fish sauce

1 – 14 oz can light coconut milk

2 chicken breasts (about 1.5 lbs), cooked* and chopped

Juice and zest of 1 lime

1/4 cup chunky peanut butter

1/4 cup shredded coconut

Toasted shredded coconut**, chopped peanuts, and cilantro for garnish (optional)

To Make:

Heat large soup pot with the ginger oil over medium heat.  Once hot, add in the ginger, garlic, and onion and cook until softened, stirring often, about 5 minutes.  Add the sweet potato, mushrooms, and fish sauce.  Pour in the chicken stock and add water (if needed) to barely cover the vegetables.  Bring to a boil, reduce heat and simmer, covered for 1 hour.

Add in the chopped chicken, lime zest, lime juice, peanut butter, shredded coconut, and coconut milk.  Continue to simmer for another hour, stirring occasionally.

To Serve:

Serve hot garnished with toasted coconut, chopped peanuts, and fresh cilantro.  Serves 4-6 as a main course.

* We brined our chicken overnight prior to oven roasting.  While this isn’t absolutely necessary, it does add a lot of nice flavor to the chicken.

** To toast shredded coconut, place coconut on a foil lined baking sheet.  Place in a 325 degree oven until browned and toasty, 8-10 minutes.  A toaster oven works well for this.

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Filed under Dinner, Meat, Recipes, Soup