THURSDAY, DECEMBER 14, 2023 12 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 4 boneless, skinless chicken breasts (2lb total weight), diced 3 garlic cloves, minced 1 sprig fresh thyme, or 1 tablespoon dried thyme 1 medium yellow onion, diced 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1-inch piece of fresh ginger, grated (yields about 2 teaspoons) 1 ½ tablespoons canola oil ¾ cup coconut milk 2 tablespoons heavy cream 1 teaspoon Scotch bonnet peppers, seeds removed and thinly sliced, or 2 tablespoons Scotch bonnet pep per sauce [30 calories] 2 tablespoons fresh cilantro, chopped CHICKEN RUNDOWN DIRECTIONS 1. In a large, nonreactive bowl, toss the diced chicken with the salt and pepper. Add the diced onion, garlic, ginger, thyme, and the Scotch Bonnet peppers, then mix well to combine fully. Cover and let marinate in the refrigerator for at least one hour. 2. Heat the oil over medium-high heat in a large pot or sauté pan. Add the chicken and marinade, then cook well for ~ 8 minutes or until the chicken is cooked through and starts to brown on the outside. 3. Add the coconut milk and heavy cream, then stir will to combine. Lower the heat to medium or medium-low, and let simmer for 8 minutes. Mix in the cilantro, then taste and adjust for seasoning with salt and pepper, or more Scotch bonnets if you’d like a spicier dish. 4. This is best served over rice, but you could just as easily toss it with pasta. The sauce is thick and hearty – perfect to slather over the carb of your choice. Serves 6 Source oversalted.wordpress.com
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