Madagascar Chicken

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A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! i found this recipe while searching the web. Minor changes have been made to make this even better! Note: one pound shelled and deveined shrimp can be added to or substituted for the chicken.

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Steps

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Grate the lemon rind , removing the yellow only and leaving the bitter pith on the fruit.

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Reserve rind.

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Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat.

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Allow if to marinate for 30 minutes.

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Drain and season with salt and pepper to taste.

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In a hot skillet with a little oil or cooking spray , brown chicken over medium heat leaving chicken only partially cooked.

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Remove chicken and discard any oil , leaving just a light film or spray pan again.

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Add onions and cook until slightly browned.

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Add bell pepper and garlic and saute for 3 minutes.

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Reduce heat to simmer , add coconut milk , ginger , cayenne powder , and grated lemon rind.

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Return chicken to pan , cover and simmer 30 min or until in thick stew consistency.

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If mixture is too thin simmer with lid removed until desired consistency is reached.

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Serve over a bed of steamed white rice.

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Ingredients

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boneless skinless chicken breast half, coconut milk, yellow onions, bell pepper, garlic cloves, ground ginger, lemon, juice and zest of, cayenne, salt and pepper