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2 Tablespoons butter
1 Tablespoon olive oil
8 chicken pieces
1 garlic clove- I used more
1 inch piece of fresh ginger minced
2 Tablespoons orange marmalade
salt and pepper
2/3 cup shredded coconut, toasted, to serve
Heat butter and olive oil in a large skillet add the chicken and cook for about 3 to 4 minutes until browned on all sides. Remove from the skillet with a slotted spoon and set aside in a warm place. Add the shallot, garlic, and ginger to the skillet and saute for 2 minutes, until softened and transparent. Return the browned chicken to the skillet and stir in the coconut milk, marmalade and seasoning. Simmer, uncovered for about 5 to 10 minutes, or until the chicken is tender. Sprinkle with the toasted coconut and serve with fragrant Thai rice.
From a cookbook called SPICES
I have been enjoying the rice dish recipes that came with the rice cooker.
1 cup uncooked rice
2 cups canned coconut milk- (I used the rest of the coconut milk left over from above recipe and water to make 2 cups)
1/4 tsp ground cardamon
1/2 tsp ground coriander
1/4 tsp salt
ribbons of fresh basil or cilantro leaves for garnish (optional)
Add all ingredients to the inner pot except basil or cilantro.
Close the lid, press the "white Rice" button and cook until the rice cooker switches to warm mode, about 20 minutes. Allow to stand 10 minutes before serving. Serves 3 to 4.