Coconut-Ginger Curried Chicken & a So Delicious Giveaway!!

I just returned from a fabulous warm-weather vacation and made this recipe up remembering the amazing flavor of fresh coconut and strong, delicious spices coming together... definitely one of the most tasty chicken dishes I've made! It is a bit on the spicy side, so definitely reduce the cayenne if you don't like spicy food. I don't eat rice anymore, but it would be delicious served on top of a fluffy bowl of brown rice.

I also used So Delicious Coconut milk drink in this recipe - I really love this drink. I give it to my daughter to drink all the time and use it in desserts, but not that often in my cooking, so I was excited to use it here. It has a light and smooth flavor that is pleasing even if you're not that crazy about coconuts! I am quite excited to offer some free So Delicious products for you to try, so check out my giveaway at the bottom of this post.

Coconut-Ginger Curried Chicken

1.75lbs (approx) organic chicken leg quarters*

1large sweet potato (1 heaping cup chopped)

3organic carrots (1 cup chopped)

4large organic collard green leaves (2 cups packed/chopped)

1Tbsp grated ginger

4large cloves crushed garlic

2Tbsp curry powder

1tsp cinnamon

2tsp salt

1tsp oregano

1/8tsp cayenne pepper (less if you don’t want it spicy)

1Tbsp olive oil

1cup So Delicious Unsweetened Coconut Milk

2Tbsp shredded unsweetened coconut

112 oz can organic black beans (optional)

*vegan option: Tofu would work wellhere, or just use the black beans and forget the meat

Mix together in a small bowl theginger, garlic, spices, and olive oil. Gradually add the coconut milk whilestirring and set aside. Place the chicken(or tofu) in a large, oiled pyrex and arrange the vegetables around it. Pourthe sauce over everything. Cover the pyrex in foil and place in therefrigerator to marinate for 1-2 hours.
To cook: preheat oven to 375ºF.Cook for approximately 40 minutes, remove foil, and cook another 5-10 minutesor until chicken is cooked through (internal temp of 165 ºF)
Serve with lime slices over brownrice or alone.

THE GIVEAWAY & PRIZE:

I will be running a giveaway herefor 5 free So Delicious products of your choosing + coupons for more amazing products!
The giveaway will be limited to U.S. residentsonly, and I will send prizes to the winner directly.

To Enter:
There are multiple ways to enter the giveaway!

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apricot and apple stew over lentils

i honestly was not sure what to call this one... "apricot-date stew, "tagine", "curry," "mix of what i had in the fridge," etc....

anyways, my husband is a big fan of fruit cooked in food. me- not so much. but as marriage serves the purpose of growing, i suppose my taste buds have expanded to include such dishes.

so i made this the other night as a little gift for him but ended up liking it a lot myself as well, and of course- it was simple to make which always makes me happy.

one more thing- i used chicken, but this would be great without it as well. can also add in chickpeas.

so here we are:

Lentils:
1 cup lentils
1/2 tsp sea salt
1/2 tsp pepper


Stew:

1 onion, sliced
1 lb chicken breast, cubed
1 1/2 tsp sea salt
1/2 tsp black pepper or chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp saffron in 1/8 cup hot water
3 chopped organic carrots
1 apple, sliced and chopped
8 dried apricots, quartered
2-3 dates
1 stalk celery
3 Tbsp olive oil
1/8-1/4 cup water or broth

Lentils:

-Wash and pick over the lentils thoroughly- you don't want any crunchy rocks in your food.
-Cook according to your package (i believe i used 2 cups water for the one cup of lentils, and cooked for approximately 20 minutes). Check to taste that they are done when all of the water has evaporated.
-Mix in salt and pepper when they are cooked.

**To make saffron:
grind your saffron with a mortar and pestle. add boiled water to it and let sit for approx. five minutes.

Stew:

-Saute you onions in the olive oil until golden but not overcooked.
-Add all your spices except for the saffron and stir for a few seconds. Add chicken and cook until halfway done.
-Add chopped carrots, apple, and celery.
-Cook for a few minutes then add your apricots, dates, and prepared saffron.**
-Add water or broth and let simmer on low for approximately 10-15 more minutes depending on if your chicken is cooked and how much water is left in the pan. if too dry, add more liquid. Taste, add more seasoning if needed.
-Serve over the lentils and enjoy!

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i'm in food heaven

...all because my beloved nando's has decided to open in d.c. as of last week. only a few blocks from my office, we decided to go to lunch there today, and boy was it tasty. i haven't eaten there since i lived in israel, and it was even better than i remembered!

i got a 1/4 chicken (hot) with a "fino" side of butternut squash and grilled corn (with red onion, grilled corn, dried cranberries, and fresh cilantro). i expected the chicken to be great, but i really enjoyed the butternut side as well. cooked well with a slight kick and quite filling. as for the chicken, i decided to grab some dipping sauces to go and really enjoyed the wild herb peri-peri sauce as well as the garlic sauce once we got back to work to eat.

anyways, if you're in d.c. definitely stop by... 819 7th st. nw, washington, dc
the u.s. website is still under construction: www.nandosusa.com but you can buy their sauces online

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Cinnamon Chicken

a few weeks ago i asked my husband what he wanted for dinner and he commented that he really liked this "cinnamon chicken dish" called "arna chicken" from a greek diner he used to go to. i searched the web but found no such greek dish. so-- i decided to make my own up based on a loose description. it ended up tasting really great, and went along with things that i have been reading recently on the health benefits of cinnamon. these include (but are not limited to): lowering LDL, regulating blood sugar, a natural preservative, reducing cancer cells, and improving cognition and memory.

anyways, here is my recipe... i tried hard to write it down so i could recreate it later, but we know how that goes. my recommendation if you want to make it is to use your cooking intuition :)

Cinnamon Chicken

1 lb chicken breast (2 large pieces), cut into 1 inch strips
1 small yellow onion
3 cloves garlic, chopped
1-2 tbsp Nutiva Organic Coconut Oil (or your favorite oil)
1/2 tsp black pepper
1/2 tsp cinnamon
3 cinnamon sticks (i broke mine in halves)
1 tbsp lemon juice
1 tbsp tahini
2 dried red chiles broken up (or less if you don't want it as spicy)
3/4 cup broth (veggie or chicken)
1/2 tsp cumin
1/2 can-1 can rinsed chickpeas
1/4 cup pine nuts
4 medjool dates, chopped
chopped cilantro
sea salt to taste (approximately 1/2 tbsp)


-heat oil in skillet, then add chopped or sliced onions. allow to soften and turn slightly golden
-add garlic and stir for a minute or so, careful not to burn garlic
-add sliced chicken, and add salt, pepper, cinnamon, cumin, and cinnamon sticks to the chicken while it is cooking
-when chicken has almost cooked through, add broth, chickpeas, pine nuts, tahini, and chiles.
-let simmer for about five minutes on medium heat, then lower the heat and add chopped dates. -simmer another ten minutes or so, and add more broth if the water runs low.
-garnish (generously) with cilantro and serve

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