Coconut Chicken Finger Salad
Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix coconut flakes and ground almonds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture. Heat the oil in a pan and sauté the chicken strips until completely opaque through the center. Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.
Serves 2
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For spicy rice: |
| 1 teaspoon |
Each coriander seeds, cumin seeds, mustard seeds |
| 2 cups |
Basmati rice, prepared according to package directions |
| 3 tablespoons |
Vegetable or canola oil, 3 turns of the pan |
| 1 1/3 to 1 1/2 pounds |
Chicken breast tenders, diced |
| 2 to 4 cloves |
Garlic, minced, mild to extra spicy |
| 1 |
To 2 inches fresh ginger root, minced or grated, mild to extra spicy |
| 1 |
Large yellow skinned onion, peeled and chopped |
| 1 can |
Chicken broth, about 2 cups |
| 2 tablespoons |
Curry paste, mild or hot |
| 1/3 to 1/2 cup |
Mincemeat |
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Coarse salt |
| 2 tablespoons |
Flour |
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your
Homemade Chicken Stock:
1 teaspoon whole black peppercorns
6 sprigs fresh dill or 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into 1/3
2 carrots, scrubbed, cut into 1/3
2 stalks celery, cut into 1/3
1 (4-pound) chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
2 (48-ounce) cans low-sodium chicken broth, about 12 cups
6 cups cold water
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves
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