***My camera batteries died, so I've had trouble keeping up with my resolution. In fact, you'll see that there are fewer photos than usual in this edition. But I have new batteries, so this week you'll get three posts!***
|From the left: pineapple, water chestnuts, peas, grater, coconut, ginger, coconut milk, grated carrot, chicken thighs (not pictured...)|
4 boneless, skinless chicken breasts- cubed with fat removed
1 can Light coconut milk
1 can pineapple chunks in 100% juice (20 oz)
1/2 tsp powdered ginger (I've used fresh before, too)
1/4 cup soy sauce
1 cup shredded carrots
1 can chopped water chestnuts
1/4-1/2 cup shredded coconut (depending on how much you like shredded coconut)
1 cup frozen peas, or snow peas, if in season
Do the prep work first: open the cans of pineapple and water chestnuts, shred the carrots. I'm using chicken thighs instead of breasts. I've browned them in a pan with a little bit- 1 or 2 tbsp of coconut milk and butter, much like I did in the Moroccan Stew, and removed the skin.
|Brown the chicken and remove the skins.|
|Everything in the pot except the peas. Add them toward the end so they don't overcook!|
|The new USDA 'plate' shows that you should have more veggies than anything else. Which is what we have going on right here. More veggies!|
The verdict: This dish is lightly sweet and a little bit plain. But I feel like it needs something- maybe fresh ginger, or just more ginger; maybe some caramelized onion. Everything tastes better with onion! Or maybe a bit of spicy Thai curry. The root vegetables provided a good flavor contrast to the chicken and rice- earthy sweetness as opposed to the crunchy tang of the waterchestnuts and the tart-sweet of the pineapple. The green beans and the rice were much needed neutral flavors to stabilize what could have been an overly sweet meal!
What's cooking in your kitchen?