pat's Recipe

Ginger-Coconut Chicken

Category: Poultry

Ingredients
1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chilies, such as Thai, cayenne or chilies de arbol
1/4 cup lite coconut milk
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), trimmed

Preparation
1. Toast split peas, coriander seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chilies blacken slightly, 2-3 minutes. Transfer to a plate to cool for 3-5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3-5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4-6 minutes per side.

Serves 4.