Ginger Thai Chicken Bake

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this dish uses a few special ingrediants but nothing you cant find at a regular supermarket, and unlike stirfrys it is finished in the oven so you can serve it without slaving away in the kitchen whike entertaining. serve over steamed white rice. the leftovers are great cold over a salad too.

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Ingredients

  • 4 boneless skinless chicken breasts
  • 8 mini purple onions (or 1 large)
  • 2 carrots
  • 6 cloves of garlic
  • a 3in piece of ginger
  • 1 can of coconut liquid
  • 1 tsp spicy paprika (or chili)
  • drizzle of oil
  • 4 large tablespoons dark brown sugar

Preparation

Preparation

1 preheat oven to 350
2 in a skillet drizzle a bit of oil and sautee onions sliced garlic and peeled and sliced ginger until soft.
3 set aside in a baking dish with as little of the oil as possible, evenly spread.
4 peel the carrots then continue with a peeler, making thin peels and place half the peels in the baking dish and set the other half aside.
5 in the same skillet (with the previous oil) brown both sides of all of the chicken breasts.
6 place the chicken breast in the baking dish, on each breast sprinkle 1 heaping tablesppon of dark brown sugar.
7 sprinkle the remaining carrots on top of the chicken.
8 whisk the coconut milk with the spicy paprika and pour evenly over the chicken.
9 bake for 35-45 minutes until chicken is cooked in center.

Special instructions

this dish uses a few special ingrediants but nothing you cant find at a regular supermarket, and unlike stirfrys it is finished in the oven so you can serve it without slaving away in the kitchen whike entertaining. serve over steamed white rice. the leftovers are great cold over a salad too.

Source:

my kitchen