Madagascar Coconut Chicken Recipes

Steps:

• Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
• Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
• Add the chicken and continue to cook and stir until the chicken is nearly done.
• Reduce heat, add tomatoes and ginger and stir for a few minutes.
• Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
• Serve over rice.

Steps:

• Cut up the chicken breast into bite size pieces. Brown the chicken with the olive oil, but do not cook it completely. Add the chopped onion and let cook for about 1 minute, stirring it occasionally. Add the coconut cream and the can of chopped tomatoes. Add the chopped green onions. Add a dash of salt and dash of pepper. Let simmer for 1 hour covered, stirring occasionally.
• Optional: Add 1 chopped zucchini squash around the last 10 minutes.
• Serve with rice and you are done.

Steps:

• Place the chicken thighs in a large bowl with the garlic and ginger and sprinkle with the salt. Using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl with plastic wrap, place it in the refrigerator, and allow the chicken to marinate for up to 24 hours.
• When you're ready to cook the chicken, warm the coconut oil in a large cast-iron skillet or other heavy skillet set over medium-high heat. Add the chicken and cook, turning the pieces occasionally, until deeply browned and cooked through, about 15 minutes. Serve warm. Any leftovers can be stored, covered, in the refrigerator for up to a few days and then rewarmed in a 300 degrees F oven or a skillet set over medium heat for a few minutes.

Steps:

• Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
• Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
• In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
• Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
• Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
• Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
• Serve over a bed of steamed white rice.

Steps:

• Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
• Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
• Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.

Steps:

• Marinate chicken in lemon juice 30 min, drain and season with salt.
• and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
• Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
• NOTE: One pound shelled and deveined shrimp can be added to or.
• substituted for the chicken.

Steps:

• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
• Remove chicken from marinade and grill on barbecue.
• While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
• Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Steps:

• Marinate chicken in lemon juice 30 min, drain and season with salt.
• and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
• Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
• NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.