Ever since my nearly three month-long stint of dining out for every meal, I seem to have forgotten how this little thing called cooking works. So while I have been sticking to my Kick the Habit (which officially begins TODAY!) of eating at home as much as possible, I’ve found that I keep eating the same things over. And over. And over.
So in an attempt to regain my kitchen mojo, last night I whipped up a pretty rockin’ new dish…but also one simple enough that cooks and non-cooks alike will appreciate.
The secret ingredient?
This recipe/cooking method is actually one I got from my friend Rhema, who baked chicken in a mixture of coconut milk and curry paste a few months ago, and it was out of this world good. I had forgotten that I wanted to try recreating the dish until I stumbled upon coconut milk in the store a few days ago, and…well, let’s just say I don’t think I’ll ever George-Foreman chicken again.
I kept things even more simple and just used:
- 2 chicken breasts
- 1 small (5.41 oz) can of coconut milk
- 1/2 teaspoon salt
Directions: use scissors to cut chicken breast into strips and place in a casserole bowl. Add coconut milk and salt and stir to make sure all of the chicken strips are coated. Bake for 20-25 minutes on 350 degrees. Yields 2 servings.
Does it get any easier?
The flavor of the coconut is pretty mild (almost unnoticeable), but it makes the chicken super tender and juicy. Serve it atop rice and your favorite veggies, and make sure to drizzle the leftover coconut sauce over the entire dish.
So, I may not be the next Julia Child, and I may never regain my full kitchen-creativity from days of long ago…
…but, baby steps, right? xoxo G
What’s your favorite simple dish that tastes anything but? How do you usually cook chicken?