Gracious me, spring has sprung here and summer is just around the corner! Is that you I can hear screaming blissfully? Or is that me? Whom ever it is, I feel it. I am ready for the ramp up of spring and summer flavors. And of course fun, fun, fun.
However, I know some of you may not yet be in the groove of this seasonal change. Blasphemy! You must! And you will once you make this island-y, beach-y yumminess prepared by Mimi. It will definitely set the mood for you.
Mimi has been on fire lately. She has been whipping up masterpiece after masterpiece in her kitchen. And what's best, she is a really good sharer! This family of mine has benefited greatly from Mimi's creative food burst.
You will too if you make this dish tonight!
Here's Mimi's recipe:
Island Chicken and Coconut Rice
6 chicken breasts (or 4 thighs and 4 legs)
flour for dredging, salt and pepper
3 T oil
1 1/2 C orange juice
3 T brown sugar
2 T soy sauce
2 t Dijon mustard
1 t orange zest
2 T orange marmalade
1/2 t ginger
1 cup rice
1 cup coconut milk
1 cup water
2 t shredded coconut
2 t shredded coconut, toasted
salt and pepper to taste
Optional: snips of green onion for garnish
Lightly dredge chicken pieces with flour, salt and pepper - set aside. In a large sauté pan, heat your oil over medium heat. Sauté your chicken on one side until golden, turn and
brown on the other side. While your chicken is browning, combine your orange juice, brown sugar, soy sauce, mustard, and orange zest in a bowl. Stir thoroughly and pour over the browned chicken. Remove chicken from the heat.
Next, in a small bowl, mix together marmalade and ginger. Brush a bit of this mixture over each of the chicken pieces. Place the chicken and sauce into an oven safe casserole dish and bake, uncovered, at 350℉ for 40 minutes or until chicken is baked through.
In a microwave safe bowl, combine rice, coconut milk, water, butter, shredded coconut, and salt and pepper. Cover bowl with plastic wrap and microwave 3 minutes at a time, on high, until rice is fluffy and moist. Plate rice and top with toasted coconut and optional green onions.