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Turmeric Chicken with Coconut Wild Rice

1 cup Black Wild Rice
1 can (14.5 Oz. Size) Coconut Milk
3 Tablespoons Extra Virgin Olive Oil, Divided
6 cups Baby Spinach
1/2 cups All-purpose Flour
1 Tablespoon Ground Turmeric
1/2 teaspoons Coarse Salt
1 pinch Freshly Ground Pepper
2 whole Chicken Breasts, Sliced In Half And Then Pounded Out Thinly
1 whole Lime (for The Juice), Divided
1/4 cups Cilantro For Garnish


In a rice cooker, cook the rice in the coconut milk until its done. In the meantime, heat 1 tablespoon oil in a medium skillet and add the spinach. Cook until wilted, 2 minutes. Add the spinach to the cooked rice, along with a pinch of salt and pepper. In a shallow dish, combine the flour, turmeric, a pinch of salt and pepper. Lightly dredge the tenderized chicken through the flour mixture. Heat the remaining oil back in the skillet and add the chicken. Sear on both sides until browned and cooked through, about 8 minutes. Squeeze half of the lime juice on top of the seared chicken. Remove from heat. Serve chicken over a bed of wild rice and garnish with a few cilantro sprigs and another good lime spritz.

Source: tastykitchen.com