Chicken accented by coconut, apricot and pine nuts over rice.

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Name: A Tropical twist on Chicken and Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chicken
Ingredients: 2 Cups Basmati Rice; 1 pound Boneless chicken thighs Skinless; 2 tablespoons Grape seed oil; 1 tablespoon Butter; 6 Cloves Fresh garlic, peeled Minced; 8 Pieces Dried apricot Diced; 1/4 cup Coconut flakes; 1/2 Cup Coconut cream; 1-2 Lime; 2 tablespoons Sweetened Lime Juice mixer Or to taste; 2 tablespoons Balsamic Vinegar; 1 teaspoon Salt and pepper to taste; 2 tablespoons Pine Nuts Optional

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INGREDIENTS

2 Cups Basmati Rice
1 pound Boneless chicken thighs ; Skinless
2 tablespoons Grape seed oil
1 tablespoon Butter
6 Cloves Fresh garlic, peeled ; Minced
8 Pieces Dried apricot ; Diced
1/4 cup Coconut flakes
1/2 Cup Coconut cream
1-2 Lime
2 tablespoons Sweetened Lime Juice mixer ; Or to taste
2 tablespoons Balsamic Vinegar
1 teaspoon Salt and pepper to taste
2 tablespoons Pine Nuts ; Optional

Servings

INSTRUCTIONS

1. Place rice in 4 cups water in rice cooker. Add apricot and garlic. Soak for 10-20 minutes while performing next steps. This softens the rice, rehydrates the dried fruit, and tempers the bite of the garlic.

2. Dice chicken into 3/4" thick bite size pieces or smaller. Sauté chicken in butter over high heat in grape-seed oil and tablespoon of butter. Season to taste with salt and pepper. Cook just till pieces begin to brown, stirring and tossing frequently. Remove from heat and set aside.

3. Start rice cooker.

4. Preheat plates for serving later.

5. About half way through cooking rice, add coconut flakes. Stir coconut cream and add to mixture. Stir rice thoroughly and recover to finish cooking. By delaying introduction of the coconut, these flavors will remain more distinct.

6. Take rice off heat and uncover. Add chicken and pine nuts. Let rest for 2-5 minutes.

7. Squeeze lime over mixture, making sure to liberate some pulp too (depending on the lime, this may take 2). Sweetened lime juice may also be added to taste. Avoid stirring at this point, so the lime stays segregated for a brighter flavor.

8. Sprinkle lightly with balsamic vinegar (I use my favorite fruit infused variety). Serve on hot plates.

NOTES

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A Tropical twist on Chicken and Rice

2 Cups Basmati Rice
1 pound Boneless chicken thighs Skinless
2 tablespoons Grape seed oil
1 tablespoon Butter
6 Cloves Fresh garlic, peeled Minced
8 Pieces Dried apricot Diced
1/4 cup Coconut flakes
1/2 Cup Coconut cream
1-2 Lime
2 tablespoons Sweetened Lime Juice mixer Or to taste
2 tablespoons Balsamic Vinegar
1 teaspoon Salt and pepper to taste
2 tablespoons Pine Nuts Optional

3. Start rice cooker.

4. Preheat plates for serving later.

6. Take rice off heat and uncover.  Add chicken and pine nuts. Let rest for 2-5 minutes.

8. Sprinkle lightly with balsamic vinegar (I use my favorite fruit infused variety). Serve on hot plates.

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Nutrition

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Serving Size: 1 Serving (289g)
Recipe Makes: 4 Servings

Calories: 794
Calories from Fat: 280 (35%)

Amt Per Serving		% DV

	Total Fat 31.1g	41 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 8.2g
Cholesterol 101.7mg		31 %
Sodium 219mg		8 %
Potassium 683.5mg		18 %
Total Carbohydrate 95.4g		28 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 90.1g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 794

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