Tuesday, January 10, 2012

Coconut Almond Chicken Over Curried Lentils

Messy looking, but delicious, I swear.
Actually, the title of this post SHOULD be Coconut Milk Soaked Almond Encrusted Chicken Over Curried Lentils and Sweet Potatoes, but that seemed kind of long.  I should make up a catchy name for it like... Chicken Wowza or Chicken Yum Yum, but that's not descriptive enough for how yummy it is.

I've been really into lentils this winter- I never made them before, and they're probably one of the most filling foods I've ever eaten.  I made this Smitten Kitchen recipe last night- Curried Lentils and Sweet Potatoes.  I made up a little chicken ditty to go with it, as we all know TallBoy doesn't eat a meal that isn't accompanied by meat (and we all know I love encrusting things).  The lentils are curried, spicy and sweet.  The chicken is moist, crunchy, nutty and sweet and compliments the lentils and sweet potatoes nicely.  Just a warning- this meal takes approximately two hours to make (no joke)- but it's really delicious and you'll have a ton of leftovers.  And when I say two hours, I mean, most of it is prep work and actual cooking, not just throwing stuff in the oven for two hours. 

Follow the directions for the Curried Lentils and Sweet Potatoes over at Smitten Kitchen- it's way too long to type out here.  But make 'em- they're worth it.  At least once.

Coconut Almond Chicken
1 Can of Coconut Milk (I used Light)
1-2 lbs of chicken breast, cut into smaller pieces, about 1-2 oz each
1/2 C raw almonds with skin
1-2 tsp Wasabi Powder
1-2 tsp Soy Sauce
1 1/2 C Panko Bread Crumbs

1. Soak chicken pieces in coconut milk for at least 2 hours.
2. While chicken is soaking, preheat oven to 375º.  Toss almonds in soy sauce and wasabi powder to taste.  Remember, these will be coating the chicken, so they can be pretty intense tasting.
3. Roast almonds for about 15 minutes.  Remember to check them often and move them around while they're roasting so they cook evenly.
4. Let almonds cool. 
5. Pulse almonds in your food processor until they're in small chunks.  Mix in panko, pulse a few more times until nuts and panko are combined well.
6. Make your Curried Lentils and Sweet Potatoes.
7. While lentils are cooking, dredge coconut chicken in the almond/panko mixture.
8. Spray wire rack on a cookie sheet with Olive Oil, and then place chicken pieces on wire.
9. Bake for about 20 minutes at 450º
10. Serve together with the lentils.  Your tastebuds will probably explode, so watch out.

I'd say this dish is probably best for either impressing company that likes spices, or making for you and your significant other and having leftovers for days.  Either way, it's a ton of work, but you'll be impressed with what you can do in the kitchen.  I know I was.

1 comment:

  1. This was delicious! I should have used more wasabi powder. I also did no soy sauce but added 10 mint leaves and that made it super yum. I cooked it in convection over for 450 degrees for 25 mins