|Thai Coconut Chicken with Pineapple Salsa|
We live in a college football town. Once the college football season starts, during every home game the city gets a little crazy. Everyone literally bleeds green and white. This past Saturday I had forgotten it was a game day until we pulled into the drive thru and the person in front of us had painted themselves green. Yeah, it's that kind of city. Everywhere I went - the bank, grocery store you name it everyone was wearing green. Our state is divided. There are two big schools, Marshall and WVU (West Virginia University). Since there are no professional teams in our state, college teams reign king. While both schools have a large alumni base, most of the fans of both teams never went to school at either university. Somehow though they feel a connection to their football teams and get very adamant that their team is the best during games. According to my husband twitter gets a little crazy with back and forths between fans. So for Saturdays during the season we are a Marshall town through and through. Football season means lots of chili and game day foods, but with 95 degree days we are still enjoying food that sticks to the ribs a little less. I am a little behind on posts, so the recipe I am sharing tonight I actually made a few weeks back. I tried a new recipe for Thai Coconut Chicken with Pineapple Salsa from the April 2012 issue of Martha Stewart Living.
|B'nai Shalom Synagogue Huntington, WV|
This recipe has 12 ingredients. It takes 35 minutes of total time, 25 minutes of which is active and makes 4 servings. I only made a few changes to the original recipe. First, since I have never actually seen a fresh Thai chili at any store in my area, I substituted a jalapeno. I left the seeds in since my kids weren't going to be eating the dish. For the oil I used peanut oil, I love cooking at high temps with peanut oil, it's great. The recipe states that the dish turns out brothy, but I found that it didn't make as much broth as the photo in the magazine showed. It was still enough for three servings, but not like the soup shown in the photo.
|B'nai Shalom Synagogue Front Steps Huntington, WV|
My husband and I were big fans of this recipe. The flavors from the fish sauce and ginger were delicious and the spicy kick from the jalapeno was perfect. I liked that the broth was slightly sweet and savory, while the salsa was a little on the spicy side. They worked perfectly together and the flavors played off of each other nicely.
For the recipe go to Thai Coconut Chicken with Pineapple Salsa.