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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Vegetables Caribbean Easy Central American Beginner Cook Dinner Party Chicken Dietary Low Sodium Low In Something Meat Brunch Taste Mood Presentation Served Hot 3 Steps Or Less

Chicken In Coconut Milk Martinique Caribbean

This is my final recipe to enter from *the essential caribbean cookbook* edited by heather thomas & i feel like i'm ending a cruise thru the islands of the caribbean. Ck out the 2 desserts i entered from this cookbook as either would be great as the finale of this meal. *enjoy* !!

Steps

Heat peanut oil in a lrg deep skillet & add chicken quarters.
Fry gently over moderate heat till all chicken surfaces are golden brown , turning occ in the oil.
Remove chicken & set aside.
Add onions , garlic & chile to the skillet & fry gently till soft.
Do not allow onion to brown ~ it should be only lightly colored.
Return chicken to the skillet & pour in the coconut milk.
Sprinkle w / saffron & season w / salt & pepper.
Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced.
Serve immediately w / boiled rice , a ladle of sauce over the chicken & rice & sprinkled w / fresh parsley.

Ingredients

peanut oil, whole chicken, onions, garlic cloves, red chili pepper, coconut milk, saffron strand, salt, pepper, parsley