We moved. Uptown. To an apartment in a pre-war building with a unique shotgun layout.
The new kitchen is bigger. Three-dimensional, actually. I’m rusty at cooking in a kitchen that has three walls. By comparison, the Teeny Tiny Kitchen was a wall. Here, with the reorganization of the cupboards, I have to think–now, where did I put the…? As I figure out this new layout, I’ve started trying out new recipes again, like this one.
This recipe for coconut-ginger chicken came from this week’s New York Times Sunday magazine. The chicken came out too bland for my taste, even though I added a tablespoon of garlic to the original recipe. The veggie dishes I made up with what I had on hand–which wasn’t too hard to do, actually, if you abide by the basic rule of stir-fry. Prepare Everything For Cooking. That’s my mis en place by the way, in the small picture beneath the stir-fried vegetables on the left.
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- In a large dry skillet over medium heat, toast ¼ cup unsweetened coconut, about 10 minutes until golden brown. Stir occasionally. Set aside in a small plate and do not clean the pan.
Cook’s note: I used flaked coconut but I wonder if shredded coconut with larger strips wouldn’t work as well. The flaked coconut actually came out quite well in appearance, a pale golden brown that adhered to the top of the chicken like bread crumbs.
- Add ½ cup unsweetened coconut milk, ½ cup water, 1 tablespoon minced garlic, and 1 tablespoon freshly grated ginger. Add salt and pepper to taste. Put the chicken in the pan. When the liquid boils, lower heat to simmer; cover and cook chicken for 10-15 minutes or until tender and just cooked through. On an instant read thermometer, the temperature of the thickest part of the chicken should read 155˚F. Test the chicken after 10 minutes then cook for 3-5 additional minutes if not up to temperature.
- Transfer chicken to a plate and keep warm.
- Turn heat to high and boil the mixture until it is reduced by half; it should be fairly thick. Lower heat and return the chicken to the pan to reheat and coat with sauce.
- Taste and adjust seasoning. Garnish with reserved toasted coconut and chopped fresh cilantro and scallion, if desired.