Madagascar: Chicken w/ Coconut Milk, Vegetable Salad, & Fruit Compote

Two weeks ago I cooked from Madagascar. I know I say this a lot, but it was Yummy and Healthy! Lots of vegetables and fruit... which I love. I loved that the dessert was all fruit... natures sweetest dessert! Plus the chicken was cooked with coconut milk... I'm obsessed with all things coconut. I use coconut milk in place of milk to make everything... cakes, ice cream, etc. I drink coconut water, I use coconut oil for moisturizer for me and my baby, and my babies first food was coconut pudding (coconut meat + coconut water). Anyways, you get the idea that I love all things coconut. Enjoy!!

Chicken with Coconut Milk

Serves: 6

Marinade:

3 Chicken Breasts

1 Lemon, juice

2 Tsp. Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

1 Tbsp Pepper

1-2 Tbsp. Cayenne Pepper

Stew:

2 Tbsp Coconut Oil

- TRY: Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Tubs (Pack of 2)

2 Onions, chopped

4 Garlic Cloves, minced

2 Large Tomatoes, chopped

2 Tsp. Fresh Ginger, minced

1 Cup Coconut Milk (regular)

Marinate the chicken in the mixture for a couple hours to a whole day, depending on how much time you have. Meanwhile, heat the coconut oil in a pan and saute the onions and garlic. Add the chicken and cook until it is almost done (est. 20 minutes). Reduce the heat and add the tomatoes, ginger, and coconut milk and simmer for 30 minutes and/or until chicken is done and sauce is thickened. Serve with rice. 

Vegetable Salad

Serves: 8-10

1 Qt. Water, sprinkled with salt

4 Carrots, julienne

1 Turnip, chopped

1 Head Cabbage, shredded

1/4 Lb. Green Beans, cut

1 Tbsp. Curry

1 Tbsp. Black Pepper

1 Onion, finely chopped

4 Tbsp. Vinegar

5 Tbsp. Oil

Tabasco Sauce

- Get it here: Tabasco Original Sauce, Pepper, 12 Ounce

Bring the water to a boil and add carrots, turnip, cabbage and green beans. Cook for 8-10 minutes. Drain and place in a large bowl. Sprinkle with curry and pepper. Let it cool. Add the vinegar, onions, oil, and Tabasco sauce and stir well. Chill before serving.

Fruit Compote

Serves: 8-10

Lychee Nut

1 Cantaloupe, chopped

2 Oranges, peeled

2 Cup Strawberries, sliced

8-10 Lychee Nuts, peeled and split apart

- Try this if can't find fresh: Dynasty Lychee with Syrup, 15-Ounce (Pack of 6)

1/2 Cup Raw Sugar

1/2 Cup Water

1/4 Tsp. Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tbsp. Vanilla Extract

1 Lemon, juice

Mix all fruits together good. In a saucepan, combine sugar, water, salt, and lemon juice. Bring to a boil for 1 minute. Remove from heat and add the vanilla. Stir. Pour the mixture over the fruit and then cover and place in the fridge to chill.