Ginger-Coconut Chicken
| Recipe Ingredients | |
| 1 tablespoon yellow split peas | |
| 1 teaspoon coriander seeds | |
| 1-2 dried red chiles , such as Thai, cayenne or chiles de arbol | |
| 1/4 cup “lite” coconut milk (see Ingredient note) | |
| 2 tablespoons minced fresh ginger | |
| 4 medium cloves garlic , minced | |
| 2 tablespoons finely chopped fresh cilantro | |
| 1/2 teaspoon salt , or to taste | |
| 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed | |
Preparation
- Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
- Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
The chicken can be marinated (Steps 1-2) overnight.
