Monday, November 07, 2005

Sunday Challenge

Rob and I have decided to start a new tradition. On Friday, one of us will choose a secret ingredient for Sunday's dinner, allowing the other time to plan a menu in which to use the special ingredient. I went first and Rob picked Coconut milk as my challenge ingredient. I turned to my old stand by, the Cooking Light Bulletin Boards. A quick search pulled up a recipe for Sticky Coconut Chicken and I knew I had my winner.

It was fantastic ~ sticky, slightly hot, slightly sweet, juicy, crispy on the outside... I served it with noodles and long beans.
The recipe is originally from Sunset
Sticky Coconut Chicken with Chili Glaze

8 chicken thighs (I actually bought two chickens, jointed them and use the legs and thighs)
¾ cup canned coconut milk (stir before measuring)
1 tbsp minced fresh ginger
1 tsp fresh-ground black pepper
1 tsp hot chili flakes
Chili glaze (recipe follows)
4 or 5 green onions, thinly sliced

1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Chili Glaze
In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.

Note- I just put the chicken under the broiler since I don't have a grill. It took a few extra minutes to finish, but it worked!


Cat said...

oo yum it looks so good!! i miss chicken already. that damn avian flu *grumble*

Unknown said...

catesa, you can't get chicken where you are? I don't know what I would do without it....

I think this recipe would lend itself well to pork as well.

Cat said...

well we can get chicken but since the bird flu hit europe people are flapping around and making fuss. we would buy our chicken from a farm that would prep everything but im still a little wary. i just happened to pick up some pork for tonight so will check for the other ingred's and quite possibly give it a go :)

FoodNinja said...

Iron chef Linda Edition... Allez Cuisine... that looks smashing I will have to try it, thanks for the insparation.

Unknown said...

Catesa, I understand. We had a poultry crisis last year and lots of people didn't want to take the chance.

Templar, I drew inspiration from your Iron Chef showdowns... of course mine is far less challenging (one ingredient and a whole lot of time to prepare)

Sara said...

Wow Linda that sounds really great. I just happend to have some coconut milk in my panty. I may have to try this very soon.

Gia-Gina said...

I'm in Europe and I can get chicken, the recipe sounds deelish and I will try this week.

Unknown said...

Gia-Gina, would love to hear if you try it!

Michele said...

Mmmmmm!! I have some coconut milk in the freezer... now I know what I will use it for.