This dish is a great, quick, one-pot meal. The coconut rice is creamy, and the cumin and coriander seasonings are subtle. The addition of zucchini and cilantro gave the dish a pop of color.
This recipe was adapted from Food and Wine. We ate it with raw sugar snap peas and roasted asparagus. Even though I prefer brown rice, I used long-grain white Basmati rice for this dish. I have found that when making a one-pot meal, it is difficult to increase the cooking time necessary for the brown rice to be tender without affecting the overall dish.
Yield: Serves 6
- 2 tablespoons cooking oil
- 10 boneless, skinless chicken thighs
- 2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 large onion, cut into thin slices
- 6 cloves garlic, minced
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 cups long-grain white Basmati rice
- 1 2/3 cups unsweetened coconut milk (one 13.5-ounce can)
- 1 3/4 cups water
- 1 pound zucchini, cut into 1/4-inch dice
- 1 tablespoon lemon or lime juice
- 1/3 cup chopped cilantro (optional)
- In a large deep-frying pan or Dutch oven, heat the cooking oil over moderately high heat.
- Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan, in 2 batches if necessary, and brown well on both sides, about 6 to 8 minutes per batch. Remove.
- Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
- Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
- Stir in the coconut milk and the water.
- Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes.
- Stir in the zucchini, cover, and cook until done, about 7 minutes longer.
- Stir the lemon or lime juice and cilantro into the rice. Serve.