What's for Dinner?:Spiced Rubbed Coconut Chicken

I usually make a chicken dish at least once a week to mix things up.  Here’s a chicken dish that is quick and easy.  You can prepare the spices the night before and put them in a container for the next day.  You can even prep your diced veggies too the night before and put them in the fridge so it’s all set to go when you prepare it. 

It’s Spiced Rubbed Coconut Chicken, Jasmine Rice, and French Style Green Beans with an Italian Twist and that's What's for dinner.

Spice Rubbed Coconut Chicken

Rub: 

I eyeball all the ingredients and put as much of one seasoning in or not
as much, depends on hot spicy you like it.

• Cumin Powder
• Garam Masala
• Ground Coriander
• Cayenne Pepper
• Tumeric
• Kosher Salt
• Cracked Black Pepper

Usually about 2T each or so that will cover about 2lbs of chicken

• 2lbs Chicken  (breasts, pounded thin and cut up or chicken tenders)
• 1 Onion chopped
• 2 Cloves Garlic minced
• 1 Jalapeno seeded and chopped (calls for 2 but 1 I find is more than enough)
• 1 nub of ginger grated to make about 1Tablespoon

Tip:  I buy a huge finger of ginger at the supermarket. I peel it and chop it into big chunks and freeze it. You’ll always have fresh ginger on hand. Also when you go to grate it, grates so easily and not stringy/wooded when grating it fresh.  I normally would buy it, place it in the fridge only to find that it’s growing another head on it’s own and needs to be tossed. 

• 1 Can Petite Diced Tomatoes Drained
• 1 Can of Coconut Milk (not cream of coconut) shaken.
• Directions: In a small bowl combine all the rub ingredients.  Cut your chicken into pieces and dredge each piece into the rub coating equally on all sides.

In a large sauté pan add olive oil and cook the chicken till no longer pink.  Remove and place in a warmer draw or cover under foil. When done add your diced onions, jalapeno, ginger, garlic. Cook 5 mins till soft, then add your drained tomatoes and cook till heated through. Shake the can of coconut milk and pour can over veggies, heat through and add the cooked chicken back to the pan. Serve with Jasmine rice or any rice will do.

French Style Green Beans with an Italian TwistThis is a dish my mom always made for us growing up and I just love it. Not sure of the history of it, but always a hit for me growing up. I’ve passed it down to my
kids and they to do like it as well.

• 1 Large Bag of French Style Green Beans
• 2 T Butter
• 1/3 Cup Progresso Seasoned Breadcrumbs.

In a large sauté pan add the butter, top with green beans, heat all the way through, then sprinkle over the top with the breadcrumbs till coating the beans, heat through stirring so they don’t stick.  Serve.

Hope you enjoy!