food, make it

Coconut lime curried chicken

Hello Readers and Happy Monday

One of my favorite things to do in my spare time is read other chefs cook books. I found this amazing coconut lime curried chicken recipe in one of Marcus Samuelsson books Marcus off Duty: the recipes I cook at home.

If you are interested click here to check out his books or you can also find it at your local library , that is where I got mine!

Anyways, back to the chicken: coconut and stewed meats in general is always a good match. It adds a creamy, slightly sweet flavor that you can’t quite achieve with other ingredients, and compliments spicy flavors tremendously. Next, is lime; I believe lime in this case helps to brighten up the sauce,making it easy to eat this heavier dish during the summer.

In the original recipe chef Samuelsson uses chicken breasts, golden raisins and red curry paste. I did not have these ingredients and used chicken thighs, and sofrito. Sofrito is a traditional base used in latin cuisine made with cilantro, bell pepper and other ingredients giving this a major latin flare.

To make this dish:

  1. Skin 4 chicken thighs ( if you are using chicken breast you do not need to skin anything) season with salt & pepper, set aside.
  2. Heat 3 tablespoons oil ( of choice) in a large pan/ pot big enough to hold 4 pieces of chicken and deep enough to hold 3 cups of liquid.
  3. In heated oil, add 1 medium yellow onion chopped season with salt & pepper cook until onions lose color.
  4. Add in tablespoon of minced garlic, cook for about 5 min. (If you burn it a little like I did lol it is ok, your sauce will just be darker)
  5. Reduce heat and add curry paste or sofrito about 1 large tablespoon, stir and cook for about 2 min.
  6. At this point you should move over your veg mix to the side of your pot, add another tablespoon of oil, let it heat and sear chicken about 3 mins per side and flip only once.
  7. After chicken is seared and flipped add in 1 can of coconut milk, the zest of 1 lime and its juice, 1/2 cup of water, handful of golden raisin, 4 chopped mint leaves, and 1 teaspoon of chopped parsley. Season with salt & pepper.
  8. Cook for 10 to 20 mins on medium heat.
  9. Taste liquid, add zest of second lime if you feel it needs more lime flavor
  10. Serve with starch of choice, I used white rice.

If you try this recipe please let me know! I would love to hear how it came out and if you enjoyed it as much as I did!

Until next time!

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clients, food, meal prep, private chef

Chicken Piccata

Recently I have had many orders of the classic chicken piccata. This dish is lemony and bright, perfect for bringing to a party or for dinner. It is pretty fast and can be done in about an hour. I decided to share the recipe with you!


Here is a finished chicken piccata for a recent meal prep customer.

MEP

  • Chicken breast
  • Flour
  • Salt/pepper
  • Lemons
  • White wine
  • Capers
  • Parsley
  • Olive oil
  • Butter
  • Chicken stock

MOP

  1. Zest and cut lemons.
  2. Slice chicken breast into thin pieces or save some time and buy already sliced chicken cutlets.
  3. Season chicken with salt and pepper both sides
  4. Pour 1 cup of flour into a bowl and season flour with salt and pepper
  5. In a sauté pan pour about 1 tbsp on olive oil and a half tbsp (1/2tbsp) of butter. Turn heat to medium high.
  6. Take the sliced chicken breast and coat both sides in flour.
  7. Once the butter is melted and the oil butter mixture is hot (about 2 to 3 min) place chicken in the pan and cook for 4 mins on each side flipping only once.
  8. Repeat this step until all the chicken is cooked adding more olive oil and butter between cooking raw chicken.
  9. Once completed cooking the chicken, add about 2 to 4tbsp of flour to the hot pan and make a roux. Make sure the flour soaks up all the oil and butter from the pan.
  10. Using a whisk, slowly add in 1 ½ cups of chicken stock.
  11. Let cook for about 2 mins
  12. Next add in 1 cup of white wine and the juice of 2 lemons.
  13. Whisk thoroughly
  14. Cook for about 3 mins
  15. Add in capers and a handful of chopped parsley and cook for another 2 mins.
  16. Finally, pour sauce over chicken and garnish with parsley and lemon zest.
  17. Serve hot. With your choice of rice, pasta, or even potato.
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