#QuarantineCuisine: Marcus Makes Tyler Florence's Ginger Coconut Chicken

Coconut Ginger Chicken

Coconut Ginger Chicken

Before we start, I feel the need to tell you that this is not my recipe. I repeat, this is not my recipe. That being said, I've been cooking it since my daughter could eat solid foods (about four years) so I feel pretty close to it. The recipe comes from his family cooking book called "Start Fresh" which I think is pretty great. It taught me how to make my daughter's food from day one. From roasting fruit and vegetables for baby food purees to recipes the whole family can eat when those chompers come in. I think eating the same things as her mom and I do really helped my daughter develop her palette for stronger flavors and spicer foods.

So this dish is called "Thai Ginger Chicken With Coconut" and it's super easy and super flavorful. Chicken thighs seared and then finished in a bed of rice cooked with coconut milk and chicken stock is just like a warm blanket on a rainy day. I love to use ANYTHING but water when I'm cooking rice, it's a really easy way to impart flavor(in this case stock and coconut milk) to really take your dish to the next level. Then you finish with a bit of cilantro and lime and it's just heaven. The family will love it! Enjoy!

Ginger chicken with coconut

Makes: 4 adult servings, 6 to 8 kid servings


2 tablespoons extra-virgin olive oil

4 boneless, skinless chicken thighs, rinsed well, patted dry

Salt and freshly ground pepper

1 small yellow onion, finely chopped

1 1-inch ginger root, minced (2 tablespoons)

1 13.5-ounce can coconut milk

1 1/2 cups organic chicken broth

1 1/2 cups long-grain white rice

1/2 cup unsweetened shredded coconut

2 tablespoons fresh cilantro leaves

1 lime, halved


1. Heat the olive oil in a heavy roasting pan over medium heat until shimmering. Season chicken with salt and pepper; brown lightly on both sides, 5 to 7 minutes. Transfer to a plate, set aside.

2. Add the onions and ginger to the pan. Cook until the onion is translucent, 3 to 5 minutes. Pour the coconut milk and stock into the pan. Bring to a boil.

3. Add the rice, cook until some of the liquid has been absorbed by the rice, 5 to 7 minutes. Arrange the chicken on top of the rice, sprinkle with the coconut.

4.Bake the chicken and rice in a 400-degree oven until the chicken has reached an internal temperature of 165 degrees and the rice is tender, 20 to 25 minutes. There should be some liquid remaining in the pan. Sprinkle with the cilantro; squeeze the lime halves over all.

5. Divide the recipes into as many adult and child-friendly portions as needed. Roughly chop the child portions ; transfer to a food processor. Pulse on and off until coarsely or finely chopped, as desired.