Thursday, September 21, 2017

The Tale of These Leftovers - Braised Coconut Curry Chicken


Y'all, I apologize for these pictures. But not really because the recipe is pretty legit.

My plan was to do my typical photoshoot, with these lovely braised chicken parts nestled prettily in my red Le Crueset braiser I got for my wedding. Perfect lighting, a bit of a messy in-process shot that gives you that feel of being artfully realistic, with some posed photos after in my makeshift studio, as shot by my former photographer husband.

In reality, this is my lunch, and I snapped some phone pics during my lunch break. That is my sweater and plastic cultery, do not let your eyes deceive you. Because last night we were in a rush, and hungry, so we ate half the chicken, and they were so good we ate the rest of lunch. Yes, this recipe is SO good that two people consumed almost an entire chicken's worth of food in two days.

So, I knew I'd have to snap a pic quickly if there was any hope of sharing this recipe with you.

Last night, I searched "chicken pieces recipe" on Pinterest (follow me?). I saw a coconut braised chicken recipe and was inspired. I didn't have fresh thyme, so I made some adjustments.

The result? A dish inspired by my favorite Thai flavors. Deliciously flavorful chicken atop a low carb riced cauliflower.

Braised Coconut Curry Chicken with Cauliflower Rice

  • 2 lbs chicken pieces, patted dry and sprinkled with salt and pepper
  • 1 tbsp oil
  • 1 can coconut cream (unsweetened)
  • 3 cups chicken or vegetable broth (I used a combination of both)
  • 1 tsp dried ginger
  • 1 tbsp fresh minced garlic
  • 1 minced chili pepper (I used a jalapeno)
  • 1 tsp parsley flakes
  • 1 tsp green onion
  • 1 head cauliflower, riced

-Preheat oven to 375 degrees F

-In a sauce pot over medium heat, combine the coconut cream and broth, stirring until well mixed. Add the garlic and ginger.

-While the mixture is heating, prep the chicken. In a Dutch oven or braiser, heat the oil and brown the chicken on both sides.

-Add about half of the chicken broth mixture to the chicken, and cover. Place in the oven and cook for 1 hour, or until the internal temperature of the chicken reads at least 165 degrees F.

-While the chicken is baking, add the chili pepper, parsely, and green onion to the sauce. Pour in the riced cauliflower, and cook until tender.

-When the chicken is done, remove the chicken pieces and set aside. Spoon off as much fat from the liquid in the braiser as possible, then add a cornstarch slurry of one tablespoon water to one tablespoon cornstarch to thicken the sauce. Coat the chicken with it and serve on top of the rice.

Protip: This actually tastes even better the next day, when the flavors have time to enhance in the fridge.

1 comment:

  1. Ok...this doesn't look very tempting, but i tried it any way and guess what, it is actually very delicious! Though instead of coconut cream, i used coconut milk and it still tasted yummy.