Chicken

Coconut Milk Chicken Breasts

Harvest the Garden Chicken

I always keep cans of coconut milk on my

pantry shelves because it adds a rich luxury
to tons of dishes. Chicken gets the benefit
here, along with sturdy chickpeas and juicy
pineapple.

This dish has come to my weekend dinner

rescue numerous times. I can count on it to
utilize the abundance of vegetables I regularly
harvest from my garden. While it cooks, I
have more time for pulling weeds!

Yield: 6 servings

Yield: 8 servings

6 skinless bone-in chicken breasts

1 (14.5-ounce) can chickpeas, drained and rinsed
1 (15.5-ounce) can pineapple slices, undrained
2 cups baby carrots
1 red bell pepper, seeded and julienned
1 2 cup coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
2 teaspoons curry powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon lime juice
1 2 teaspoon crushed red pepper flakes
Fresh snipped chives for garnish

4 pounds skinless bone-in chicken breasts

1 4 cup all-purpose flour
6 large tomatoes, peeled and chopped
2 cups sliced mushrooms
4 carrots, peeled and chopped
1 large potato, peeled and chopped
1 large green bell pepper, seeded and chopped
1 2 cup low-sodium chicken stock or dry white wine
3 4 teaspoon dry Italian seasoning
1 4 teaspoon garlic salt
1 4 teaspoon black pepper
2 3 cup tomato sauce
Fresh basil for garnish
In a large bowl toss the chicken with the flour
and transfer to a lightly greased large slow
cooker. Top with the tomatoes, mushrooms,
carrots, potatoes, and green peppers. In a jar
with a tight-fitting lid, combine the stock,
Italian seasoning, garlic salt, and black
pepper. Shake to emulsify and pour over the
vegetables. Cover and cook on low for 6 hours
or on high for 4 hours. Stir in the tomato
sauce during the last 15 minutes of cooking.
Serve warm with a garnish of fresh basil.

Place the chicken and chickpeas in a lightly

greased large slow cooker. Add the pineapple
slices and juice, as well as the carrots and
red peppers. In a small bowl whisk together
the coconut milk and cornstarch until
smooth. Stir in the sugar, curry powder,
garlic salt, black pepper, lime juice, and
red pepper flakes. Pour milk mixture over
chicken. Cover and cook on low for 7 to 8
hours. Serve warm with a garnish of fresh
snipped chives.

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11/13/13 10:04 AM