Skillet Coconut Chicken

This dish has a lot of different ingredients, textures, and flavors but they all come together to make an exotic and delicious dinner. Coconut milk is a common ingredient in Indian cuisine and can be found in the ethnic food aisle of most grocery stores. The coconut sauce is creamy and mild with bits of nuts and fruits while the chicken is spicy and flavorful. This dish is easiest if you prep everything beforehand (this includes measuring spices and chopping ingredients). Then just added them to the pan as you go.

Serves: 4 people
Start to Finish: 30 minutes
Recipe By: Better Homes and Gardens Magazine

Ingredients:

4 skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 TBSP butter
1 (14-oz) can unsweetened coconut milk
1/3 cup cold water
1 TBSP cornstarch
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1 tsp grated lemon peel
2 TBSP lemon juice
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup golden raisins
1 green onions, thinly bias sliced
hot cooked rice

Directions:

1. Coarsely chop dried apricots and almonds and thinly slice green onions.
2. Grate peel and squeeze juice from lemon.
3. In a small bowl combine water and cornstarch.
4. In a large Ziploc baggie combine 1/2 tsp salt, 1/2 tsp pepper, and chicken until evenly and thoroughly coated.
5. In a large skillet, cook chicken in hot butter for 12 minutes or until chicken is no longer pink, turning once.
6. Meanwhile, start cooking your rice according to packing directions.
7. Remove chicken from skillet; cover and keep warm.
8. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits.
9. Bring to a simmer.
10. Add cornstarch mixture to skillet, stirring constantly.
11. Cook and stir until thickened.
12. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper.
13. Serve chicken with hot cooked rice and coconut sauce.
14. Sprinkle with raisins and green onions.