Coconut Chicken

Coconut Chicken                                                                                         

Servings: 4

Ingredients:

2 T extra virgin olive oil

1 pound chicken breast tenders

1 T chicken broth

1 medium onion, chopped

2 cloves garlic, minced

¾ tsp dried cilantro

1 tsp grated fresh ginger

1 tsp finely grated lemon peel

1/8 tsp ground cumin

Pinch of ground turmeric

1 C light coconut milk

2 T macadamia nuts, finely ground

1 tsp sugar

¼ tsp ground red pepper

1 T tamarind paste (available in Indian and specialty food markets)

2 tsp water

Chopped scallion, for garnish

Instructions:

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through. Remove the chicken to a plate and keep warm. Do no discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures 1 cup. Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with the scallion.