Saturday, October 5, 2019

Peach Chicken with Coconut Rice



photo credit: Jessica Seinfeld


My friend Marly made this recipe last night inspired by Jessica Seinfeld's recipe for Peach & Sriracha Chicken with Coconut Rice. It was so good and so flavorful. 


For the chicken:

4 bone-in, skin on chicken thighs 
4 bone-in, skin on chicken drumsticks 

1/4 teaspoon kosher salt (optional)
3/4 cup peach (or apricot) jam or preserves 
3 T grated fresh ginger
2 T Sriracha hot sauce
3 T reduced-sodium soy sauce or Tamari
1 clove garlic, minced

3 green onion (white & green parts, sliced)
1/4 cup peanuts (chopped)
1/4 cup fresh cilantro (chopped)

For the rice:

1 13.5 ounce can whole coconut milk
1 1/2 cups jasmine rice
1/4 t kosher salt

Instructions:


Heat the oven with the rack in the middle to 425 degrees. 


Pat the chicken dry with paper towels and sprinkle with the salt. 


In a large bowl, stir together the jam, ginger, garlic, sriracha, soy and coconut aminos. Add the chicken and toss to coat. Marinate for a few hours if you have time but not required. 


Arrange the chicken on a rimmed sheet pan or large baking dish. Pour remaining sauce over each piece. 


Roast for 35 to 40 minutes total. After 20 to 25 minutes, if the sauce starts to burn, add 1/2 cup of water to the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the rest of the time until the chicken is cooked through. 


For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice and salt. Place over medium heat and let it come to a boil. Stir a few times and reduce the heat to low. Cover tightly and cook for 18 minutes, until the rice is tender and the liquid is absorbed. Remove from the hear, stir the rice and cover tightly again. Let stand for 5 minutes. 


Serve the chicken over the rice and spoon the sauce on top. Sprinkle with green onion, cilantro and chopped peanuts. 


Delicious Dip Recipe


My friend Courtney makes this sauce that her kids call "ice cream sauce" because it's so good. She served it with naan bread, lamb, and a faro salad. She also serves it on sandwiches, with pita and rotisserie chicken, or on a crudités platter. I made it last night and gobbled it up with warmed naan bread. It's delicious!

These measurements are rough so adjust as you like...

Ice Cream Sauce

1 7oz container of Greek yogurt (I used Fage whole milk)
2 T pomegranate molasses
1/2 t cumin
salt & pepper, to taste

Garnish with fresh pomegranates

List of Ideas for Weekly Meal Prep


Chicken
Fajitas
Piccata with rice or noodles
Whitney BBQ sauce
Teriyaki sauce
Chicken and rice
Enchiladas
Roast chicken
Souvlaki
Pancit
Roast chicken 
Clinkerdagger
Chicken salad (Ina)
Morrocan chicken
Chicken chow mein
Potstickers
Zuni chicken
Chicken lettuce cups (GP)
Chicken meatballs (GP)
Chicken Curry
Chicken Marbella
Chicken Paillard
Apricot chicken with coconut rice

Beef
Steak
Hot dog
Flank steak

Turkey
Chili
Tacos

Pork
Pork chops
Ma Pa Tofu
Suausage rice bowl
Pork tenderloin with green peppercorn sauce
Pork stroganoff
Ternderloin - Clare
BBQ pork sliders
Shredded pork tacos

Burgers
Beef burgers
Feta spinach turkey burgers
BBQ chicken burgers
Ground chicken burgers (Amy)
Ground chicken burgers with feta & spinach (Marion)
Black bean burgers (GOOP)
Black bean burgers (Pamela Saltzman)

Lamb
Lamb chops on the grill
Lamb sauasage from Belcampo on the grill (with white beans and sauteed kale)

Pasta
Butter & cheese
Red sauce 
Pesto
Mizithra and browned butter
Pecorino & swiss chard
Puttanesca
Lasagna
Mac & cheese
Carbonara
Pasta w/roasted peppers and feta (Amanda)
Sorellas (fresh tomato sauce, feta)

Seafood
Salmon with mustard sauce
Carmines halibut
Black bean prawns (Uncle Mike)
Sue’s sauteed prawns
Simple sole (butter & lemon)
Fish tacos (Marly sauce)

Soup
Tomato soup
Chicken noodle
Minestrone
Lemongrass chicken soup (GP)
Spicy tomato lentil soup (Heather Christo)
Split pea with ham

Eggs
Fried rice with a fried egg
Breakfast for dinner
Frittata - zucchini, goat cheese and mama lies peppers
Marion's quiche
Beans on toast with a fried egg

Vegetarian
Enchiladas (Diana Wooton)
Salt & pepper tofu
Roasted cauliflower with pickled raisins & quinoa
Vegetarian Bratwurst & sauerkraut
Cous cous with beans & cauliflower (Marly)
Cauliflower & red kidney beans with brown rice (blog)
Madhur Jaffrey lentils, rice, veggies
Black bean green enchiladas

Sandwiches
Grilled bacon and cheese
Paninis
Tunafish
Egg salad

Salads
Nicoise salad
Chicken caesar
Nancy’s chopped salad
Larry chicken, celery, olive salad
Kale options 
-      Heather Christo (pecorino, almonds, shallot, lemon)
-      McKenzi Cabo (bread crumbs, parm, garlic, chili flakes)
-      PCC Caesar (croutons, parm, Caesar)
-      Gwyneth Paltrow (tahini, almonds, tomatoes, croutons good too)
-      Gjelina (radish, fennel, bread crumbs, ricotta salata)
-      Northern Spy (squash, cheddar)
-      Molly Shearer (dates, almonds, parm)
-      Golden Beetle (chickpeas, preserved lemon, sumac) – served warm
-      Marly Green Beans & Kale (beans, feta, soy sauce) – served warm or cold
-      Smitten Kitchen (quinoa, sour cherries, dill, green onion)
-      Le Gourmandise Asian kale salad with chicken