Martinique Chicken and Coconut Milk |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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There's something about the combination of mushrooms and coconut milk that is really exciting. This is a mild, sweet dish that is great with plain white rice or noodles. It came from a West Indian cookbook I bought a friend more than 20 years ago. Ingredients:
3 tablespoons oil |
3 lbs chicken pieces, your choice |
1 large onion, finely chopped |
1 garlic clove, minced |
1/2 lb sliced mushrooms |
2 cups coconut milk |
salt and pepper |
1/4 teaspoon thyme |
1/4 cup parsley (to garnish) |
Directions:
1. Heat oil in a heavy skillet, and brown chicken pieces (probably in batches).
2. Remove chicken and set aside.
3. Add onion, garlic and mushrooms to skillet, and sauté until onion is tender.
4. Return chicken to skillet. Add salt, pepper, and thyme. Pour in coconut milk.
5. Cover and simmer for one hour.
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