It’s snowy and cold here, again.
Living in upstate NY, I should really expect this during the first week of January. Training for a half-marathon in the middle of winter makes me snarl at the wind as it whips snow by my window (totally self-inflicted torture, I know). Arggg. But run is what I must do…so yesterday I bundled up and headed out the door, my neighbor shoveling, surely questioning my sanity.
The sidewalks were covered with snow and ice. Tears were freezing in my eyes. Toes numb. Sounds fun, eh! Thank you to all of my friends who post pictures of their vacation beach runs…that especially helps! Rather than focusing on my twenty-some layers of clothing, I switched my Pandora station to Jimmy Buffet radio (I am pretty sure he was right on with the song Changes in Latitudes, Changes in Attitudes) and imagined running in paradise…I have a great imagination.
Julianna would sure appreciate some paradise, as well.
Before I share this recipe with you I must apologize. I was only able to get one…ONE successful snapshot. This saddens me more than you’d believe, because this recipe is not only one of my favorite chicken dishes, it is a little plate of paradise. It kind of reminds me of something you’d get at a little Caribbean island, ahhhh sunshine and warmth.
The chicken is marinated in a savory, tangy concoction of lime, ginger, and spices that warms your soul. It is placed over fluffy, coconut jasmine rice and topped with fresh cilantro, avocado, and lime juice. Ohmygoodness it is divine. And if I was a bettin’ gal…this marinade wouldn’t be too shabby over pork or tofu, either.
You can’t beat the fresh flavors that this dish provides, especially during the cold, hard days of winter.
Yummy. Healthy. Paradise-y.
Here’s to hoping you are staying warm. And if not…create this little something, then perhaps you too can dream of paradise.
And in the event that your imagination is struggling to remember paradise,
- 2 large chicken breasts (bone in and skin)
- 1 tablespoon freshly grated ginger
- 2 tablespoons coconut oil (or canola)
- 1 lime, zest and juice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 cup white jasmine rice
- 1 tablespoon coconut oil
- 1-1/2 cups coconut milk (1-13.5 ounce can)
- Fresh cilantro, chopped
- additional limes
- Line a baking pan with foil or cooking oil. Place chicken on pan and pat dry. Insert fork several times throughout the chicken breasts so that the marinade gets into the meat. In a small bowl, whisk together ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne. Spread on the chicken. Cover and refrigerate for 2 to 24 hours.
- Preheat oven to 375 degrees. Bake in oven until chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. A thermometer inserted in the thickest part of the breast meat should read 165 degrees.
- While the chicken is cooking, place coconut oil into sauce pan over medium-high heat. Add rice and toast for about one minute. Pour in coconut milk and bring to boil. Cover and reduce heat to low, simmer for 20 minutes (or per rice directions). Fluff rice and continue to keep on low heat with cover removed for 10 minutes.
- Serve with avocado, freshly chopped cilantro, and a lime wedge.