A Taste of Africa/Dorinda Hafner 2002

Chicken in Coconut Milk
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
garlic salt 1/2 cup vegetable oil 1 whole chicken, cut into 6 to 8 serving pieces
2 yellow onions, chopped 2 cloves garlic, chopped 4 large tomatoes, blanched, peeled, seeded, and diced
salt freshly ground black pepper 2 cups coconut milk
1 bunch cilantro



1 Rub the garlic salt and about 1/4 cup of the oil all over the chicken pieces. Arrange the pieces on a charcoal grill and lightly brown or, alternatively, cook in the broiler.
2 In a small cooking pan, fry the onions and garlic in the remaining oil until they start to brown. Add the tomatoes and cook on low heat for 5 to 10 minutes, or until they soften into a sacue. Season with salt and pepper.
3 Combine the browned chicken pieces with coconut milk in a large pan and simmer for 5 to 10 minutes. Add the onion and tomato sauce to the chicken and coconut. Stir well, decrease the heat, and simmer slowly for 30 to 40 minutes, or until the coconut sauce reduces and the chicken becomes tender.
4 Pour the stew into a serving dish, and top with fresh cilantro. Serve hot.

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