Saturday, December 8, 2012


Braised Chicken w/ Green Sauce
4 chicken drumsticks
4 chicken thighs, boneless/skinless
1 Tb. ground coriander
Salt & pepper to taste
2 Tb. coconut oil
1 c. cliantro + 2 Tb. chopped for garnish
1/2 c. mint leaves
1 small onion, quartered
2 poblano peppers, stemmed & seeded
2 jalapeno peppers, stemmed & seeded
1/2 c. coconut milk
1/2 c. water
4 c. cooked rice
1/2 c. toasted pine nuts

Directions:  Make a few deep slashes to the bone in each drumstick.  Combine coriander, salt and pepper and rub into all chicken pieces.  In a large pot or Dutch oven, heat oil.  Add chicken and cook over high heat, turning occasionally, until brown on all sides, about 8 minutes.  In a large food processor, combine cilantro, mint, onion and peppers.  Blend until finely chopped.  Add coconut milk and water.  Puree until smooth.  Pour green sauce over chicken and bring to a boil.  Cover partially with lid and simmer over low-med heat until chicken is cooked through, about 30 minutes.  Sprinkle with reserved cilantro and pine nuts and serve over rice.

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