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Chicken in Coconut Milk
serves 4

One 3-3.5 pound whole chicken
sea salt and freshly ground black pepper
4 ounces (1/2 stick) unsalted butter
2 tablespoons sesame oil
1 pound fingerling potatoes
2 cans (13 – 15oz) regular or light coconut milk
1 cup fresh cilantro leaves
10 whole garlic cloves, peeled and smashed
Zest of 2 lemons
2 tablespoons chopped lemon grass stems
1 tablespoon grated fresh ginger
1 cinnamon stick

Preheat oven to 375°F.

Season the chicken with salt and pepper at a rate of about 1 tablespoon salt per pound and 1 tablespoon pepper per three pounds. Heat the butter and sesame oil in a pot that will fit the chicken snugly, like a Dutch oven, and set the chicken in the hot oil. Cook, turning the chicken to get an even golden color on all sides, about 5 minutes total.

Remove from the heat, put the chicken on a plate, and dispose of the fat left in the pot. Return the chicken to the pot with the rest of the ingredients, and cook in the preheated oven, basting with the cooking juices every 20 minutes, for 1 – 1.5 hours. It is done when the meat pulls away from the bone without much effort and the potatoes are tender when pricked with the end of a paring knife.

To serve, pull the meat off the bones and divide with potatoes between plates or serve on a platter. Spoon over a hefty helping of the milky sauce. Mind the cinnamon stick.

Source

* Prep time:
10 minutes
* Serves:
2 to 4
* Cook time:
25 minutes

Ingredients
8 oz. pc raw peeled pacific white shrimp
8 oz. pc blue menu fresh pasta – whole wheat fettuccini
1 tbsp. extra virgin olive oil
3 tbsp. butter
1 Clove garlic, crushed
2 small, unpeeled zucchini, sliced into fairly thin rounds
1 Cup half & half
1/4 Cup parmesan
fine grated peel of 1 lemon
salt & white pepper

Preparation
1. Boil 2 quarts of water. Add pasta with oil and 1/2 tsp. salt. Cook about 6 minutes.
2. At the same time, melt butter in large pot. Add garlic & zucchini and sauté for 2 minutes. Add half & half, Parmesan cheese, lemon zest, and salt and white pepper. Stir over med. heat for 2 to 3 minutes.
3. Drain pasta but do not rinse. Immediately add pasta to sauce along with the shrimp.
4. Cook over medium heat, tossing, until most of the sauce is absorbed and shrimp is hot, approx. 5 minutes.
5. Adjust seasonings.
6. Use these last 5 minutes to throw together a fresh green salad with toasted pine nuts to serve with the zucchini.

Have fun and enjoy your Fettuccini!

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup plain yogurt or Greek yogurt
• 4 chicken breast halves with bones
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 12-ounce container cherry tomatoes
• 1 cup chopped fresh cilantro, divided

How you do it:
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.