Tomato Coconut Chicken with Rice

 

Ingredients

Boneless, skinless chicken breasts or thigh fillets

Cumin, Paprika, Oregano, and turmeric

Salt and Pepper 

Olive Oil 

Brown Onion

Fresh Garlic 

Fresh Tomatoes or 1 can diced tomatoes 

Coconut Milk

Frozen peas or beans

Parsley: Chop finely for a garnish.

Prepare the Chicken: Pat dry the chicken with paper towels and set aside. Combine spices, herbs, salt, and pepper in a small bowl. Rub seasoning mixture all over chicken.

Brown the Chicken: Heat olive oil in a large pan over medium heat. Add chicken and cook for 6 to 7 minutes on each side, or until browned. Remove chicken, cover, and set aside. 

Create the Sauce: Gently saute onions, garlic, and tomatoes in the remaining olive oil until soft. Stir in the coconut milk and bring to a simmer; simmer for 5 minutes, or until the sauce thickens. 

Finish Cooking the Chicken in the Sauce: Carefully add the chicken back into pan, with the peas/beans. Be careful not to splash the simmering sauce. Reduce the heat to low, and cook for 4 or 5 more minutes, until the chicken is tender but not dry and has an internal temperature of 165°F. Adjust the salt and pepper to taste, and garnish with parsley.

How to store: Store leftover chicken in the sauce to keep it from drying out. Place the chicken with its sauce in a food storage bag or container and refrigerate up to 4 days. 

Refrigerate the rice in a separate container for the same length of time. 

Salmon, Leek and Mushroom Pie

 

225g skinless salmon fillet, cut into 1-inch (2.5-cm) cubes

1 tablespoon lemon juice 

1/2 tablespoon chopped fresh dill

150g sliced mushrooms, sliced

1 leek sliced 

1.5 tablespoons butter or olive oil

1/8 cup flour

3/4 cup milk 

Salt and pepper 

1 sheet puff pastry

In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes. 

Meanwhile, in a pan over medium heat, sautethe leek and mushrooms in the butter/oil. Season with salt and pepper. Sprinkle the flour on the vegetables and stir to combine. Slowly stir in the milk. Bring to a boil, stirring constantly. Lower the heat and simmer for 1 minute.  

Add the salmon to the mushroom sauce. 

Pour into a 23-cm (9-inch) pie plate. Cover with the pastry dough.  Prick pastry with a fork in a few places to allow steam to escape. Bake until the crust is lightly browned and filling is hot, about 25 minutes.