BT's Thai Green Chicken and Squash
Ingredients:
1 whole chicken cut into 8 pieces
1 kabocha squash
2 red cubanelle peppers
1 medium yellow onion
3 tablespoons (45 ml) vegetable oil
1 tablespoon fresh grated ginger
4 cloves garlic
2 green chilis
1 small bunch mint
1 small bunch Thai basil
1 small bunch cilantro
1/2 teaspoon coriander seeds
1 teaspoon kosher salt
2 tablespoon sugar
1 14 ounce tin (410 ml) coconut milk
Directions:
Heat oven to 400 F. (200 C.)
Wash squash and peppers
Prick the skin of the squash
Place squash and peppers on a baking sheet and roast for 35 minutes
Remove and let cool
Remove seeds from squash and peppers - slice the vegetables in wedges
Toast coriander seeds for 1 minute on high flame
Add seeds to blender
Add ginger, garlic, green chilies, mint, Thai basil, cilantro, salt and sugar
Process into paste
Add oil to heavy gauge cocotte and heat on medium flame
Slice onions in radials and add to oil - sauté 3 minutes until soft but not brown
Add chicken pieces and brown on each side
Add 3/4 of paste and stir fry for 30 seconds
Add coconut milk and turn flame to low
Cook 1 hour
Add squash and peppers and continue cooking for 25 minutes
Add remaining paste and cook for 5 minutes more
Enjoy! !בתיאבון
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