Chicken In Chili Coconut Sauce

In their book, Victims and Victors, David Reardon and associates draw on the accounts of 192 women who experienced pregnancy as the result of rape or incest. It turns out that when victims of violence speak for themselves, their opinion of abortion is nearly unanimous and the exact opposite of what most would predict: nearly all the women interviewed said they regretted aborting their babies conceived via rape or incest. Of those giving an opinion, more than 90 percent said they would discourage other victims of sexual violence from having abortions. Not one who gave birth to a child expressed regret.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1		Chicken, about 4 pounds cut
		in 8 pieces
3		Shallots
2		Garlic cloves
2		Stalks fresh lemon grass
8		Macadamia nuts or 16
		blanched almonds
2	t	Turmeric
2	t	Ground coriander
1	t	Dried ground red pepper or
		to taste
1/3	c	Peanut or vegetable oil
2	c	Canned coconut milk
		Salt

INSTRUCTIONS

Preheat the oven to 375 degrees.  Peel the shallots and cut them into 2
or 3 pieces. Lightly crush the  garlic cloves to loosen the skin;
discard the skin. Trim the lemon  grass, discarding tough outer leaves,
and cut the stems in  2 to 3 pieces.  Put the shallots, garlic, lemon
grass, nuts, turmeric, coriander,  crushed red pepper, and half the oil
in a food processor and work  them to a puree.  Put the remaining oil
in a saute pan or shallow flameproof casserole  ~ -- it should be large
enough to hold all the chicken pieces  touching the bottom so they cook
evenly, covered in the sauce.  Add the pureed seasonings and spices to
the hot oil and cook, stirring  constantly, 1 to 2 minutes. This
mellows the flavor of the spices,  but be careful not to let them
toast.  Add the chicken pieces, skin-side down, and cook them for 2 to
3  minutes, turning once or twice to make sure they are well coated
with  seasonings. They will turn bright yellow from the turmeric.  Pour
in the coconut milk and bring back to a boil. Cover the pan and  cook
in the preheated oven for 40 to 50 minutes, until the chicken  pieces
are very tender and fall easily from the prongs if you poke  them with
a carving fork.  At the end of cooking, the sauce should be quite thick
and rich. If  it has reduced too much the oil may have separated; if
so, stir in  1/2 cup of warm water and you'll find it will reemulsify.
Season the  sauce to taste.  Serve the chicken from the casserole or
transfer it to a serving dish.  Yield: 4 servings  NOTES : Recipe
courtesy of Anne Willan, "In And Out Of The Kitchen"  Recipe by:
Cooking Live Show #CL9060  Posted to MC-Recipe Digest by "Angele and
Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2505 Calories From Fat: 1014 Total Fat: 119.3g Cholesterol: 11.3mg Sodium: 4436.1mg Potassium: 5871.1mg Carbohydrates: 298.4g Fiber: 57.6g Sugar: 108.8g Protein: 92.6g