Ginger-Coconut Chicken

By cprzybyl

Nutritional Info (Per serving):
Calories: 152, Saturated Fat: 1g, Sodium: 371mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 4g, Cholesterol: 66mg, Protein: 27g
Carb Choices: 0.

Prep Time: 35 mins
Cook Time: 12 mins
Rest Time: 30 mins
Total Time: 1 h 17 mins

Ingredients

• 1 tablespoon split peas, yellow 1 teaspoon coriander seed 2 medium pepper, red chile, dried 1/4 cup(s) coconut milk, light 2 tablespoon ginger, fresh, minced 4 clove(s) garlic, minced 2 tablespoon cil

Details

Servings 4
Adapted from everydayhealth.com

Preparation

Step 1

1. 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.


2. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.


3. 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.


4. 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.