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Ginger-Coconut Chicken
Recipe courtesy EatingWell.com

Ingredients
1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup "lite" coconut milk (see Ingredient note)
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 (1-1 1/4 pounds total), trimmed

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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

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.

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 to 5 inches
from the heat source until it is no longer pink in the center and the juices run

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

clear, 4 to 6 minutes per side.

Ingredient noteLook for reduced-fat coconut milk (labeled "lite") in the
Asian section of your market.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved