Malagasy Coconut Chicken with Ginger Rice

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into pieces
• 1 tbsp vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger, divided
• 1 can diced tomatoes
• 1 can light coconut milk
• 1 tsp ground turmeric
• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• 1 lime
• 2 tbsp chopped cilantro
• Kosher salt and black pepper

Steps

1. Cook rice with water, half the ginger and 1/2 teaspoon salt; rest covered when tender.
2. Season chicken and brown it in oil in a deep skillet.
3. Add onion and cook 5 minutes, then add garlic, remaining ginger and turmeric.
4. Add tomatoes and coconut milk and simmer until chicken reaches 165°F and sauce thickens, about 18 minutes.
5. Add lime juice, adjust seasoning and serve over ginger rice with cilantro.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.