Monday, October 7, 2013

Coconut Chicken

This creamy one pot chicken dish is a quite comforting meal on a cold fall day. It really plays out the flavors of the coconut and spices to create an ethnic type dish feel. The couscous is a nice addition, completing the meal and making it more filling. Enjoy with some steamed broccoli or stir fried veggies.

coconut chicken and couscous (2)
Coconut Chicken and Couscous
serves 1
1 boneless, skinless chicken thigh
1- 14oz container coconut milk
2 tbsp chopped onion
1 tsp oil
1/3 cup dry couscous
¼ tsp garlic powder
¼ tsp ground cumin
dash of cayenne pepper powder
salt and pepper, to taste

Heat a small pot to medium heat. Add the oil, onion, and chicken. Cook both sides of the chicken until lightly browned. Pour in the coconut milk. Bring the mixture to a boil, cover, and reduce to a simmer. Cook over low heat for 18 minutes, stirring occasionally. Bring the mixture back to a boil, and stir in the couscous. Remove the pot from the heat, cover, and let it sit for 5 minutes. Stir in your seasonings and serve.
 
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Here's a fall card that will remind you of turning leaves and bright blue sky. Have a wonderful evening!
 

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