MADAGASCAR CHICKEN
A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
Provided by Mamas Kitchen Hope
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
- Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
- In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
- Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
- Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
- Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
- Serve over a bed of steamed white rice.
Nutrition Facts : Calories 260.7, Fat 10.3, SaturatedFat 8.2, Cholesterol 65.8, Sodium 102, Carbohydrate 14.1, Fiber 2.7, Sugar 6.7, Protein 28.6
MADAGASCAR CHICKEN
Make and share this Madagascar Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in lemon juice 30 min, drain and season with salt.
- and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
- Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
- NOTE: One pound shelled and deveined shrimp can be added to or.
- substituted for the chicken.
Nutrition Facts : Calories 518.2, Fat 25.8, SaturatedFat 17.8, Cholesterol 82.3, Sodium 132.7, Carbohydrate 38.8, Fiber 5.8, Sugar 11.7, Protein 37
CHICKEN IN COCONUT MILK FROM MADAGASCAR
Make and share this Chicken in Coconut Milk from Madagascar recipe from Food.com.
Provided by puppitypup
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
- Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
- Add the chicken and continue to cook and stir until the chicken is nearly done.
- Reduce heat, add tomatoes and ginger and stir for a few minutes.
- Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
- Serve over rice.
MADAGASCAR CHICKEN
Make and share this Madagascar Chicken recipe from Food.com.
Provided by shawnajean
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in lemon juice 30 min, drain and season with salt.
- and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
- Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
- NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
Nutrition Facts : Calories 433.3, Fat 25.5, SaturatedFat 17.8, Cholesterol 82.3, Sodium 123, Carbohydrate 20, Fiber 4.6, Sugar 11.1, Protein 33.4
MADAGASCAR CHICKEN CURRY
This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's.
Provided by Member 610488
Categories Curries
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
- Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
- Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
Nutrition Facts : Calories 568.5, Fat 39.1, SaturatedFat 19.5, Cholesterol 82.3, Sodium 123.6, Carbohydrate 25.2, Fiber 4.8, Sugar 12.5, Protein 33.6
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