Supper Time: Cumin Chicken and Coconut Rice

Hey folks,

So you know I’ve been a little busy with the whole novel writing stuff.  Its fun, this living in the head of a woman born in 1929.  Today’s post has NOTHING to do with her (because I’m pretty sure this would give her indigestion!).

KludgyMom and a few of my twitter followers have inspired and encouraged me to share a few of my favorite recipes with you. Once I figure how it’s done, I’ll make a page for these.

Today’s recipe may be a little complicated for a regular weekday meal, especially if you have a toddler under foot.  I’ve made it enough times now that I can pull it off during the week (thank you iPad for babysitting my daughter.  I owe a night out to you and the creators of all those great educational apps).  Years ago, I found a recipe for pineapple salsa and I never knew where to use it.  It was too wet for just tortilla chips and having grown up in Kansas, salsa was ONLY served with chips.  My palate and heart did a little happy dance when I found this.

Before I get down to the brass tacks, let me acknowledge that this recipe is really not mine.  It comes from Cooking Light’s Fresh Food Fast.  The cookbook isn’t available for download but I have discovered many of it’s recipes on myrecipes.com

I’ve also made some alterations for my convenience.  I’ll star those items.  If you prefer the original recipe, you can find it here.

Cumin Chicken with Pineapple-Mint Salsa

Oxmoor House Inc

Ingredients

• 1  teaspoon  ground cumin
• 1  teaspoon  salt ***
• 1/8  teaspoon  ground red pepper
• 4  (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 20oz can of crushed pineapple, drained**
• 1/2  cup  chopped fresh mint
• 1/4  cup  finely chopped red onion
• 2  tablespoons  rice vinegar
• 2  teaspoons  ginger (I use Gourmet Garden Ginger spice blend.  Comes in a tube, NO MESS!)

Preparation

1. Combine cumin, salt, and red pepper; sprinkle evenly over chicken.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 7 to 8 minutes on each side or until done.

3. While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.

Yeah, its pretty darn delicious all by itself but the rice, OH the rice.  YUM!

Ingredients

• 1  (10-ounce) package frozen whole-grain brown rice (I use the boil in the bag kind)
• 1/3  cup  slivered almonds
• 3  tablespoons  flaked sweetened coconut
• 1/2  teaspoon  ground cumin
• 1/8  teaspoon  salt

Preparation

1. Microwave rice according to package directions. **Or boil!

2. While rice cooks, heat a medium nonstick skillet over medium-high heat. Add almonds and coconut; cook 2 minutes or until lightly browned, stirring constantly. Remove from heat; add rice, cumin, and salt, stirring to blend.

My toddler likes the rice but the chicken and salsa is a little spicy for her.  I will say, since this is a recipe for 4, when there are leftovers (yes, its just me and Adonis) neither of us mind this microwaved for lunch.