Yesterday, it snowed. A lot. The idea of cooking dinner AND shoveling the driveway was less than appealing, right? Here is a 'go to' recipe that has great flavour, but is mild enough for the whole family to enjoy. It is super simple and quick (thank god) - and for many of you, you probably have most of the ingredients in your kitchen already. It is made in one pot, then pour it over some rice (there's quite a bit of sauce, so the rice is pretty important). Yummy and totally satisfying. Insert big sigh of relief here.
Simple Coconut Chicken and Peas
2-3 tablespoons of coconut oil
1 - 1/2 lbs. boneless, skinless chicken breasts cut into 1 inch pieces
2 cups frozen (or fresh) peas
1/2 teaspoon cayenne
4 cloves of garlic, minced
3/4 teaspoon ground ginger
1 1/2 teaspoons turmeric
1 can full fat coconut milk
2 tablespoons honey
2 teaspoons apple cider vinegar
1/2 cup Thai or regular basil leaves (purely optional and dependent on availability! Just adds some nice flavour. No biggie if you don't add it)
1/2 teaspoon salt (to start)
freshly ground pepper
In a large skillet or saucepan, heat the oil over medium high heat. Add the chicken pieces, sprinkle with salt/pepper and brown on one side. Flip the pieces over, season with salt/pepper and brown the other side. (Do this in 2 batches if your pan isn't wide enough. Just pop all the chicken back in when done). Add the cayenne, garlic, ginger and turmeric and stir to coat the chicken for a couple of minutes. Pour in the vinegar to help de-glaze the pan and pick up any delicious sticky bits on the bottom of the pan. Pour in the coconut milk and stir. Drizzle in the honey and stir to combine well. Sprinkle in the salt and a few grinds of pepper, stir well and taste to see if you need more. Simmer for 10 minutes, stirring occasionally. Add the peas and simmer for 5 more minutes or so. Taste once more for seasoning. Remove from heat and stir in the basil if you are using it.
Serve over your rice and maybe have some broccoli or cauliflower on the side? Up to you!