Get Healthy : EatingWell : Ginger-Coconut Chicken : Food Network

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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
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 clear, 4 to 6 minutes per side.

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