Ingredients
-
2
-
2/3
-
1 1/2
-
1
-
3
-
2
-
1
-
1/3
-
-
-
-
-
-
-
Directions
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 , I’ve seen a similar version of this recipe a few times and I’m not sure what makes it Madagascar chicken but it was really delicious It came out a bit thin but I think that’s because used lite coconut milk but it was still delicious, Great recipe! Made this for my family tonight It was perfect for my dad who is on a low sodium diet and I took some out and put it in a separate pan for mum before the cayenne went in because she doesn’t like spicy food There is no better compliment then having no leftovers used legs (couldn’t get breasts) The flavours were great! The lemon was tangy, the ginger and cayenne were spicy and the pepper was sweet Wonderful!
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Steps
|
1
Done
|
Grate the Lemon Rind, Removing the Yellow Only and Leaving the Bitter Pith on the Fruit. Reserve Rind. |
|
2
Done
|
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. |
|
3
Done
|
in a Hot Skillet With a Little Oil or Cooking Spray, Brown Chicken Over Medium Heat Leaving Chicken Only Partially Cooked. |
|
4
Done
|
Remove Chicken and Discard Any Oil, Leaving Just a Light Film or Spray Pan Again. Add Onions and Cook Until Slightly Browned. |
|
5
Done
|
Add Bell Pepper and Garlic and Saute For 3 Minutes. Reduce Heat to Simmer, Add Coconut Milk, Ginger, Cayenne Powder, and Grated Lemon Rind. |
|
6
Done
|
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. |
|
7
Done
|
Serve Over a Bed of Steamed White Rice. |
