- Prepare chicken dish
- While chicken is cooking, make rice
Thai glazed chicken
Ok, before you ignore this recipe listen up! Even if you don't like coconut or curry or anything in this recipe, make it once and you will shock yourself in how incredibly delicious it is. I have made this dish for the pickiest of clients who say they don't like any of these ingredients but when it is put together it will shock your palate with flavors you didn't know existed and you didn't know you have been missing all these years!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 teaspoon salt pink Himalayan
- 1 tablespoon extra virgin olive oil
- 8 in pieces dark meat chicken boneand skin on
- 1 onion chopped
- 4 cloves garlic roughly chopped
- 1 tablespoon fresh ginger finely chopped
- 1 pieces red chili pepper chopped into large(seeds removed for less spice)
- 1 pieces Lemongrass stalk chopped into large
- 3 cinnamon sticks
- 3 tablespoons Kaffir lime leaves
- 2 teaspoons curry powder
- 1 cup chicken stock
- 2 tablespoons palm sugar
- 1/4 cup fresh cilantro chopped
- 2 limes cut into quarters
- 1 cup coconut milk
Directions:
- Prepare a large skillet or dutch oven on high heat. Sprinkle chicken pieces evenly with salt. Place olive oil in pan and let get hot. Add pieces of chicken and sear for 5 minutes on each side and remove (do in batches if have to).
- Add all dry ingredients and spices and stir well.
- Add ½ cup of chicken stock and mix. Turn heat down to medium-low and cook for 5 more minutes. Add remaining ½ cup of stock and chicken back in face side down, spooning ingredients on top.
- Add coconut milk and cook for 30 minutes, covered. Turn off flame and serve with fresh cilantro and limes (add salt to taste) and rice.
Notes & Tips:
Make a special trip to an Asian store for the special ingredients but if you can't get yourself there (I promise it is worth it) then here are some substitutes that you can do and the dish will still be delicious just less authentic! Substitute: Fresh lemongrass with dried lemongrass or none at all. Substitute: kaffir lime leaves with dehydrated limes or 1/4 cup of lime juice. Substitute: 1 cup of chicken stock with 1 cup of water and 4 tablespoons tomato paste mixed together. Substitute: palm sugar with brown sugar.
Perfect rice
This is a great recipe for Basmati, Persian or long grain rice. It comes out in the perfect non mushy non crunchy fluffy consistency!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 cup Basmati rice
- 1 1/4 cup water
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt pink Himalayan
Directions:
- Rinse rice really well and drain. Prepare small pot on high heat. Add olive oil and get hot.
- Add rice and using a wooden spoon mix well. Let stick to sides a bit and add the water and salt and mix again.
- Bring to a boil, cover and simmer for 15 minutes. Turn off flame and don't uncover until ready to eat.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Rice and eggs
- Use any extra juices and mix into leftover rice and place in container
- Make a sunny side up egg and place on top, eat hot or room temperature
Hi Chef,
How would you recommend making this vegetarian?
You can make this recipe with tofu, large pieces of cauliflower, potatoes, or make the sauce and add in cooked rice noodles.
Thank you!