Doro Wat (Ethiopian Chicken Stew)

This was awesome!  I used the original recipe that I had found and switched out all the spices for Berbere seasoning (it's like the National Spice of Ethiopia, a blend of LOTS of other spices that are toasted together).  It's very spicy but it's got a ton of flavors in it and so it really adds a LOT of flavor to the stew!
Oh, and I'm sure the wine isn't really Ethiopian, so we should probably omit that, but it is really good!

Doro Wat (Ethiopian Chicken Stew)

Ingredients:
15 oz tomato sauce
1/2 - 2 Tbsp Berbere seasoning, depending on how much heat you can stand
1/2 cup dry red wine
2 onions, diced
2 garlic cloves, minced
2 tsp olive oil
1/4 tsp ground tumeric
3 pounds chicken (I used a mix of boneless/skinless thighs and breasts), CUT INTO Bitesize pieces
1 tsp salt, optional

Directions:
1.  Make the sauce first by combining tomato sauce, red wine, and Berbere.  Set aside.

2.  In a large skillet, cook onion and garlic in oil until tender but not brown.  Stir in sauce, tumeric, salt (if desired), and chicken.  Bring mixture to a boil, reduce heat, and simmer about 40-45 minutes, stirring frequently.

Serve with Injera!

Chicken Dorowat (Ethiopian Chicken Stew)

This was SO amazingly good!  It had a fabulous flavor to it!  I didn't add nearly as much paprika or cayenne as it called for, and it was not hot at all.  So, the kids loved it!  It was super easy to make too!

Ingredients:
8 oz tomato sauce
1/8 cup paprika (recipe called for 1/4 cup!)
1/4 cup red wine
1 Tbsp fresh ginger paste (can buy in a tube, already smashed up in deli section!)
1 tsp cayenne pepper (recipe called for 2 tsp)
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground cinnamon
1/4 tsp ground all spice
2 medium onions, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1/2 tsp ground tumeric
1 tsp salt
3 pounds chicken breasts or thighs, diced up (I used thighs)
1/4 cup red wine

1.  Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup red wine, fresh ginger, cayenne pepper, cardamom, nutmeg, cloves, cinnamon, and all spice.  Set aside.

2.  In a large skillet (or wok), cook onion and garlic in hot oil until onion is tender but not brown.  Stir in red pepper sauce, tumeric, and salt.  Add chicken pieces to skillet.  Stir together and reduce heat; cover.  Simmer on low for about 30 minutes.

3.  Stir in 1/4 cup dry red wine.  Cook uncovered about 15 minutes.  Stir frequently, skim off fat.  Serve with injera.

Stuffed Avocados

While on a missions trip to Guatemala last year, for lunch one day we had half of an avocado, stuffed with tuna salad.  Now, I generally HATE tuna salad, but for some reason it was so good!  I've even made it a few times since coming back to the states!

BUT a few months back, I saw an idea in a food network magazine that has stuck with me and today I finally had to try it!  It was awesome!  I thought I loved it with tuna.....WAY better with chicken!  :)
And, it's pretty healthy, especially if you were going to eat the chicken salad on bread...this is a much better (and tastier) option!

Ingredients:
3 avocados
2 chicken breasts, cooked (I popped mine in my crockpot with a little olive oil and my rotisserie  
    seasoning)
salt and pepper to taste
2 Tbsp olive oil
1/2 cup mayonnaise (I used the kind made out of olive oil)
2 cloves garlic, minced
1/2 tsp dried mustard
1 small onion, finely chopped
2 Tbsp fresh parsley, chopped
1/4 tsp cayenne pepper
1-2 cups red grapes, halved
1/2 - 1 tsp dried dill
3 avocados

Directions:
1.  Cook chicken (if not already cooked) and pull apart.
2.  In large bowl, mix together all of the ingredients (except avocados).  Set aside.
3.  Cut each avocado in half, removing seed.  Place a scoop of chicken salad into each avocado half.

Pecan-Crusted Lime Chicken

From Bite Me (cookbook)


Ingredients:
1/2 cup flour
1/2 tsp kosher salt
1/4 tsp pepper
6 Tbsp dijon mustard
1/4 cup melted butter
2 limes, juiced
1 lime, zested
2 large eggs, lightly beaten
2 cups chopped pecans
2 cups breadcrumbs
6 boneless, skinless chicken breasts

Directions:

Once coated, this chicken should be refrigerated for 2 hours or more.  When you are ready to bake it, preheat oven to 350 degrees.

1.  Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2.  In a medium bowl, combine flour, salt, and pepper.  In a large bowl, whisk dijon mustard, butter, lime juice, lime zest, and eggs.  On a large plate, combine pecans and breadcrumbs.
3.  Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture, and finally coat in pecan mixture.
4.  Place pecan-crusted chicken on prepared baking sheet and cover with wax paper.  Chill in refrigerator for 2 hours or more.  Bake for 30 minutes and serve with lime wedges.

Balsamic Chicken with Sweet Peppers

from Bite Me (cookbook)

Ingredients

• 1⁄4 cup flour
• 2 large egg whites
• 1⁄4 cup breadcrumbs
• 1⁄4 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 6 boneless, skinless chicken breast halves Balsamic Sauce
• 2 tsp olive oil
• 2 large red bell peppers, sliced into strips
• 2 large green peppers, sliced into strips
• 1⁄2 cup raisins
• 1⁄2 cup balsamic vinegar
• 3 tbsp sugar
• 1⁄2 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper
• 1⁄2 cup toasted slivered almonds, for topping

Directions

1. Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2. Place flour in a shallow dish. Put egg whites in a separate bowl. Combine the breadcrumbs and Parmesan in a third dish. Dust chicken with flour, shaking off any excess. Dip in egg whites and then coat in the breadcrumb mixture.
3. In a large skillet, heat olive oil over high heat. Sauté the chicken for 2 minutes per side or until golden brown. Place chicken on prepared baking sheet and finish cooking in the oven for 18-20 minutes.
4. For the sauce, in a large skillet, heat olive oil over medium heat. Add red and green peppers and sauté for 8 minutes. Add raisins and stir for 1 minute. Add the balsamic vinegar, sugar, salt and pepper, mixing 1-2 minutes, coating the peppers.
5. To serve, slice chicken and top with balsamic sauce and toasted almonds.

Preparation time: 35 minute(s)

Number of servings (yield): 6

Lemon Chicken

from Bite Me (cookbook)

Ingredients

• ¾ cup fresh lemon juice
• ¼ cup olive oil
• ¼ cup dry white wine
• 6 boneless, skinless chicken breast halves
• ½ cup flour
• 1 tbsp lemon zest
• 1 tsp kosher salt
• ½ tsp freshly ground
• black pepper
• 4 tbsp olive oil, divided in half
• ¼ cup packed brown sugar
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 6 lemon slices
• 1 tbsp toasted sesame seeds, for topping

Directions

1. Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight.
2. Preheat oven to 350°F. Coat a 13×9-inch baking dish with non-stick cooking spray.
3. In a medium bowl, combine flour, lemon zest, salt and pepper. Remove chicken from marinade (discard remaining marinade) and lightly coat in flour mixture, shaking off excess.
4. In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add half the chicken breasts and cook until browned, about 3 minutes per side. Transfer browned chicken to the prepared baking dish and repeat with remaining 2 tbsp oil and chicken, adding to baking dish in a single layer.
5. Sprinkle brown sugar over chicken breasts. Pour chicken broth and lemon juice around chicken. Top each breast with a lemon slice and bake for 20 minutes. Garnish with toasted sesame seeds.

Preparation time: 4 hour(s) 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Oven-Fried Chicken with Buttermilk Gravy

from Bite Me (cookbook)

Ingredients

• Marinade
• 11⁄2 cups buttermilk
• 2 tbsp Dijon mustard
• 1 large garlic clove, minced
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1⁄2 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper
• 6 boneless, skinless chicken breast halves
• 21⁄2 cups coarsely crushed corn flakes
• 1 cup freshly grated
• Parmesan cheese
• Buttermilk Gravy
• 2 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1⁄4 cup buttermilk
• 1⁄4 tsp kosher salt

Directions

1. In a large shallow dish, whisk buttermilk, Dijon mustard, garlic, olive oil, lemon zest, salt and pepper. Add chicken breasts to marinade, cover and refrigerate at least 1 hour or preferably overnight.
2. Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
3. In a medium bowl, combine corn flake crumbs and Parmesan. Remove chicken from marinade (discard used marinade) and coat each breast well in the corn flake mixture. Arrange on prepared baking sheet and bake 20-25 minutes, until cooked through and coating is golden.
4. For the gravy, in a medium saucepan, melt butter over low heat. Whisk in the flour until well blended. Gradually add the chicken broth, stirring constantly over medium heat. Bring the mixture to a boil and stir for 3-5 minutes or until thickened to a gravy-like consistency. Remove from the heat and stir in the buttermilk and salt.
5. To serve, slice cooked chicken breasts in half and pour gravy over the top.

Preparation time: 1 hour(s) 40 minute(s)

Pad Thai with Sweet Chili Sauce

from Bite Me (cookbook)

I would use chicken instead of tofu...but that's just me :)

Ingredients

• 1 (1 lb/454g) package wide rice stick noodles
• 4 tsp vegetable oil, divided in half
• 1 (12oz/350g) package extra firm tofu, cut into 1⁄2-inch cubes
• 2 large eggs
• 3 large egg whites
• 2 cups fresh bean sprouts
• 1⁄2 cup minced fresh flat-leaf parsley
• Sweet Chili Sauce
• 11⁄4 cup Heinz chili sauce
• 1⁄2 cup packed brown sugar
• 4 tbsp water
• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 2 tsp grated fresh ginger
• 2 ⁄3 cup coarsely chopped dry roast peanuts, for topping Lime wedges, for serving

Directions

1. Cook noodles in boiling water for 5 minutes. Drain and rinse under cold water.
2. In a large skillet, heat 2 tsp oil over medium- high heat. Cook tofu for 5-7 minutes, until browned. Remove from pan.
3. Whisk 2 eggs and 3 egg whites. In the skillet, heat remaining 2 tsp oil over medium-high heat. Add eggs and cook for 1 minute, stirring constantly. Set aside.
4. For the sauce, in a medium bowl, combine chili sauce, brown sugar, water, fish sauce, limejuice and ginger. Add sauce and drained noodles to skillet with egg mixture in it. Cook for 2 minutes over medium- high heat. Stir in tofu, bean sprouts and parsley, cooking an additional 3-5 minutes. Serve sprinkled with peanuts and garnished with lime wedges.

Preparation time: 20 minute(s)

Creamy Chicken Fettuccine

from Bite Me (cookbook)

Ingredients

• Grilled Chicken
• 4 boneless, skinless chicken breast halves
• 2 tbsp olive oil
• 1 large garlic clove, minced
• 2 tbsp fresh lemon juice
• 1⁄2 tsp dried basil
• 1⁄2 tsp dried oregano
• 1⁄2 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper
• 1 lb fettuccine
• Tomato Cream Sauce
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 small garlic cloves, minced
• 2 (19oz/540ml) cans Italian seasoned stewed tomatoes, pureed
• 1 ⁄8 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1 cup freshly grated
• Parmesan cheese
• 1⁄2 tsp kosher salt
• 1⁄2 tsp freshly ground black pepper

Directions

1. Place chicken breasts in a large resealable plastic bag. Add olive oil, garlic, lemon juice, basil, oregano, salt and pepper. Shake to combine, allowing to sit at room temperature for 30 minutes before grilling.
2. Preheat grill to medium and lightly oil grates. Grill chicken breasts, uncovered, 6-8 minutes per side or until the chicken is cooked through. Remove from grill and allow to sit 5 minutes before slicing. Cut into bite-size pieces and set aside.
3. In a large pot of boiling, salted water cook fettuccine according to package directions. Drain well and keep warm.
4. For the sauce, in a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring until softened, about 3 minutes. Add garlic, stirring for 30 seconds. Stir in pureed tomatoes and red chili flakes, continuing to cook over medium heat for 10 minutes. Turn heat to low and add cream, stirring 2-3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
5. To serve, toss cooked fettuccine and sliced chicken into tomato cream sauce. Serve immediately.

Preparation time: 55 minute(s)

Penang Curry

http://www.closetcooking.com/2007/11/penang-gai-chicken-penang-curry.html


Ingredients:
2 tablespoons oil
2 tablespoons Penang curry paste
1 pound chicken breast (cut into bite sized pieces)
1 14 ounce can coconut milk
3 tablespoons fish sauce
2 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
2 red chilies (thinly sliced)
1 handful Thai basil

Directions:
1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the chicken and saute until cooked.
4. Add the coconut milk, fish sauce and sugar and cook for a few minutes.
5. Add the lime leaves, chilies and basil and remove from the heat.

Thai Spicy Peanut Chicken Enchiladas

http://www.closetcooking.com/2010/07/thai-spicy-peanut-chicken-enchiladas.html

Ingredients:
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
2 cups bean sprouts
1 cup cooked shredded chicken
1 handful cilantro (chopped)
1 cup spicy Thai peanut sauce
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
2 tablespoons roasted peanuts (chopped)
2 birds eye chilies (sliced)
1 handful cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.

Buffalo Chicken Chowder

Another Closet Cooking recipe:

http://www.closetcooking.com/2011/11/buffalo-chicken-chowder.html

Ingredients

• 2 tablespoons butter
• 1 pound chicken, cut into bite sized pieces
• 1 cup onion, diced
• 1 cup celery, cut into small pieces
• 1 cup carrot, cut into small pieces
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 3 cups chicken stock
• * hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
• 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
• salt and pepper to taste
• 1 cup heavy cream
• 1/4 cup blue cheese, crumbled

Directions

1. Melt the butter in a large sauce pan over medium heat.
2. Add the chicken and saute until golden brown, about 8-10 minutes.
3. Add the onion, celery and carrots and cook until tender, about 10-15 minutes.
4. Add the garlic and flour and cook until fragrant, about a minute.
5. Add the chicken broth and deglaze the pan.
6. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.
7. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Squash and Chicken

2 cups pasta

8 oz cooked chicken

2 Tbsp olive oil

1/4 cup white cooking wine

3 garlic cloves

1 small onion

1 lg squash

1 small zucchini

1 Tbsp bacon

1/4 cup fat free half and half

1/2 can fire roasted tomatoes, drained

swiss chicken casserole

from stacey wallace

Sssooo easy, but takes 50 min to cook. You need a pyrex dish. Spray it w/ Pam. Lay 1 lb chix breasts in pan. I cut mine in cubes. Top with Swiss cheese slices -about 6-8 slices (I sometimes use provolone). Mix 1/4 cup white wine w/ 1 can of cream of chix soup. (sometimes I use 1/4 c of milk or chix broth depending on what i have. Also cream of mushroom is a good alternative.) pour mixture over cheese slices. Top w/ one box of herb stuffing mix (or 2 cups). Cut up 1/4 cup butter pats and lay on stuffing.
Bake at 350 for 45-50 min.
You can make the day before and have it ready to bake. Pretty sure you can freeze it too but I've never done that.

Quick Chicken Tortilla Bake

Ingredients:
2 cans cream of chicken soup
10 oz can diced tomatoes with green chiles, undrained
12 6-inch corn tortillas, cut into thin strips
3 cups cubed cooked chicken
1 cup shredded monterey jack and/or cheddar cheese

Directions:
1. Preheat oven to 350 degrees. In a medium bowl, combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with remaining tortilla strips.
2. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

WEMP Free Chicken and Dumplings

Ingredients:
3 split chicken breasts (I usually add some pre-cooked rotisserie chicken meat too, since I like the flavor of a little added dark meat)
garlic salt
3 cups wheat-free flour mixture
2 teaspoons xanthum gum
1 1/2 tsp salt
2 Tbsp crisco (regular)
1 cup soy milk
1 Tablespoon lemon juice
5 Tablespoons dairy-free margarine, divided
salt and pepper to taste
1/2 cup dairy-free creamer

Directions:
1. In large pot filled half-way with water, add chicken and about 1/4-1/2 tsp garlic salt and cook until chicken is fully cooked through.
2. Crumble chicken, removing skin and bone.
3. Strain liquid back into pot.
4. In bowl, combine soy milk and lemon juice. Let sit for about 5 minutes, to form into buttermilk.
4. Combine flour, salt, crisco, and buttermilk (soymilk and lemon juice combination) until it's kind of dry like pie dough. Add more buttermilk if needed.
5. Roll out REAL THIN! Coat top with flour to prevent sticking. Cut into diamond shapes about 2 inches in length (cut using a pizza cutter!).

6. Bring chicken and stock to very hot. Add about 24 dumplings at a time, with a little bit of dairy-free margarine and salt on top. Put lid on and cook 3 minutes. Repeat until all dumplings are in pot. Stir.
7. Add dairy-free creamer until it is whitish in color. Simmer on low for 1 minute.
8. Traditionally, this meal is served with pickled beets and red cabbage (both found in jars in the grocery store).

I SO wish I could take the credit for this one! I made this last night after seeing it Food Network over Christmas...and it's A-MAZING! :)
I did break down and finally get a double burner sized grill pan/griddle, and if this is the only recipe I ever make with it, it was worth every penny!
The only thing I changed was that I used all olive oil and no butter...to make it safe for Derek!

Grilled Chicken with White Wine Mushroom Sauce

Ingredients:

Ingredients

4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup kosher salt
4 (6-ounce) boneless chicken breasts with skin
4 drops liquid smoke
4 tablespoons olive oil
8 sage leaves
Kosher salt and freshly ground black pepper

For White Wine Mushroom Sauce:

nocoupo4 tablespoons olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour

Special equipment: grill pan

Directions:

1. Preheat oven to 425 degrees F.

2. In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry.

3. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon oil over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.

4. Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 3 Tbsp olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl whisk together 1 Tbsp olive oil and flour until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

Thai Chicken Soup

This was outstanding!

The kids are under the weather today and wanted chicken noodle soup...again...so I thought I'd change things up a bit. It was a huge success! Will definitely make this a lot!

I got this recipe from Food Network Magazine, and only added the cayenne pepper.

Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro
sprinkle of cayenne pepper, if desired

Directions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

2. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Lemon Chicken and Broccoli

This was a great change! :) So glad when I find something new Derek can eat!!!

Ingredients:

4 boneless, skinless chicken breasts
3 Tbsp olive oil
1/2 cup wheat-free flour mixture
salt and pepper

Sauce Ingedients:
1 cup water
1/8 cup lemon juice, plus 3 Tbsp
1/8 cup lime juice
1/2 cup sugar
pinch salt
2 drops yellow food coloring
cornstarch mixed with cold water

Directions:
1. Chicken - In large ziploc bag, combine flour mixture, salt and pepper. Add chicken and toss to coat. Saute chicken in olive oil over medium high heat until fully cooked through.
2. Sauce - In small sauce pan, combine first 7 ingredients for sauce and bring to a low boil.
3. Slowly stir in cornstarch solution, adding as much as you want (based on how thick you want it!)
4. Serve chicken over a bed of rice, with steamed broccoli. Top with lemon sauce.

Basil Chicken in Coconut Sauce

Ingredients:
4 medium, skinless boneless chicken breasts, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp ground tumeric
1/4 tsp chili powder
1 large red onion, chopped
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 Tbsp olive oil
14 oz coconut milk
2 tsp cornstarch
3 Tbsp fresh basil, snipped
1 Tbsp finely chopped fresh ginger
hot cooked rice

Directions:
1. Place chicken in a medium bowl. In a small bowl stir together the salt, cardamom, cinnamon, cloves, coriander, cumin, cracked pepper, turmeric, and chili powder. Sprinkle spice mixture over chicken, tossing to coat. Cover and let stand at room temperature for 30 minutes, or cover and chill for 1-2 hours.
2. In a large nonstick wok or skillet cook and stir the onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok or skillet. Add half the chicken to wok or skillet. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from the wok, (if necessary, add additional oil). Cook and remove the remaining chicken as above.
3. In a small bowl stir together coconut milk and cornstarch. Carefully add to wok or skillet. Cook and stir until bubbly. Return the chicken and onion mixture to wok. Stir in snipped basil and ginger. Cook and stir about 2 minutes more or until heated through. If desired, garnish with more basil leaves.