Delicious July 2012 - Ginger chicken with coconut rice

 There is so much to make from this issue of Delicious magazine. I really wasn't sure where to start. I must admit that it was the first time in a while that I was immediately taken with about 8 recipes from the one issue. Usually on the first scan I can only find 1 or 2 and then find more when going back. 

I really want to make the apple, pecan & gingerbread loaf. I know a couple of people who have made it already and said how wonderful it is. I would love to make the cannoli cupcakes but I really don't have anyone to feed them to. So I will probably have to pass that recipe by. There is a brioche cake that looks absolutely fabulous. The brioche is baked in a springform tin and then sliced in 3 layers and filled with cream & strawberries. I think that I might make the brioche in my 10 cm springform tins and then I can have individual ones and freeze them. 

I am intrigued by the mushroom sformato. I am not really sure how to describe it. Some sort of soufflé sort of thing I guess. The only way that I will know is to make it I think. There is a ham hock soup that I will be able to use my christmas ham bone in. However the bone is too big for my pot so I will have to take it down to my butcher and see if he will cut it in half for me. I also really want to make Rick Stein's Lamb karahi. I guess that I am going to be busy this month. 

First up I decided to make the Ginger chicken with coconut rice. I was away from home visiting friends and made this for them one night. I was very pleased with the chicken. It had great flavour although I think it would have benefited from a longer marinating time. My friends didn't have fish sauce so I used soy sauce. I wasn't impressed with the rice though. I would have thought that the rice would be cooked in the coconut milk not cooked in water and then the milk added. As far as I was concerned it just made the rice gluggy. I wouldn't do it that way again. 

Ginger Chicken with Coconut Rice

10cm piece ginger, finely grated
2 garlic cloves, chopped
Finely grated zest and juice of 1 lime
2 tbsp fish sauce
1 tbsp brown sugar
1/4 cup (35g) chopped salted peanuts, plus extra to serve
2 tbsp sunflower oil
4 chicken marylands
1 1/2 cups (300g) long-grain rice
3/4 cup (185ml) coconut milk
 

Combine the ginger, garlic, lime zest and juice, fish sauce, sugar, peanuts and 1 tbs oil in a large bowl. Coat chicken in the marinade, then stand for 15 minutes.
Preheat oven to 180°C. Heat remaining 1 tbs oil in a non-stick, ovenproof frypan over medium heat. Remove chicken from marinade and cook, skin-side down, for 2 minutes. Turn and cook for a further 1 minute. Transfer to the oven and cook for 15 minutes or until cooked through.

Meanwhile, cook rice according to the packet instructions. Drain, then stir through the coconut milk. Serve with chicken and extra peanuts.