antipinkkitten Introduction
After finishing up China, we decided we needed to move to Southeastern Asia. Southeastern Asia is the region of the world that consists of the countries of: Thailand, Cambodia, Vietnam, Indonesia, Singapore, Malaysia, Laos, Myanmar, Philippines, Brunei and Timor-Leste. This widened our pallet for our recipe this week, with us focusing on a modification of a recipe, focusing on ingredients present during the time of 1000 b.c.e.
This time period will place us in the Neolithic for Southeastern Asia and allowed us to focus on ingredients such as Mangos, Turmeric, Ginger and Rice – Along with Chicken, due to the domestication of them during the Neolithic.
This time period limited us from using such ingredients as onions or garlic, due to the need of importing. However, it did allow us to use a fun, different ingredient: Coconut.
A Historical Headache – The Coconut
It is assumed that Coconuts were cultivated in Southeastern Asia, however, coconuts are complicated. Due to their built-in container system, they just float. So, as they fall into oceans, they migrate (Cue Monty Python Joke). We can assume they originated in the Pacific Ocean region, on various islands, but since they are found on multiple continents and we have mapped their genome to distinguish between Indian Ocean species vs. Pacific; we’ll give it as a pass going forward.
Mango and Coconut Chicken
Ingredients
- 1lb of skinless chicken thighs
- 2 tsp turmeric
- 1/4 tsp of salt
- 2 tbsp of Lard
- 2 large ripe mangoes
- 100g ginger, grated
- A pinch of Salt
- 400g of Coconut Milk
Instructions
- Toss the chicken thighs, turmeric, salt and lard into a stock pot. Put on stovetop on medium heat.
- Cook the chicken until it’s lightly browned from each side. Remove from pot from heat and set aside.
- Take the mangoes; peel and dice them. Once done, place in them in the remaining oil.
- Grate the ginger root on top of mangos. Turn on heat to low, stir mangos.
- When the Mangoes start to breakup, add the coconut milk – Stir to mix.
- Bring the pot to a low boil, and add the chicken back in, submerging it in the sauce.
- Reduce heat to low, cover and let it sit for 20 minutes.
- Once that’s done, remove the chicken again, and take an immersion blender to blend the mangoes and coconut into a sauce.
- Serve Chicken on Rice, with the sauce poured over.
Reviews
Meghan’s Review
4 out of 5 stars
I simply loved this recipe. It was tasty, savory with an almost dessert-type aftertaste. I felt like it really needed vegetables or something else to hearty it up. However, for a single-pot dish, this was one of the least-complicated most-flavorful dish we’ve made in months.
Bradly’s Review
4 out of 5 stars
Because the last recipe was; for a lack of a better way of saying it, inedible – I feel that this weeks review maybe a little biased. But I really enjoyed it. The mango added a sweetness to the savoury of the chicken thighs and rice. It wasn’t very filling is my only real complaint.
