Spice-ly marinated with McCormick Culinary® Cinnamon, Ground, McCormick Culinary® Nutmeg, Ground, McCormick Culinary® Sea Salt Mediterranean Fine Grind and Lawrys® Smoky Chile and Cumin Rub, this chicken is served in a halved coconut with coconut water-cooked basmati rice and a coconut flesh garnish. Hot meets refreshing; add it to your menu today.
Ingredients
Servings
Coconut Rice | Serves 4
- 2 cups Jasmine Rice, rinsed
- 2 cups Thai Kitchen Coconut Milk, divided
- 2 cups Water
- 1 tbsp Lime Juice, freshly squeezed
- 1 tsp Kosher Salt
- 1 tsp Lime Zest
- 2 tbsps Cilantro, fresh, picked, leaves only, chopped
Smoky Cumin Chicken | Serves 4
- 8 eaches Chicken Thighs, boneless, skinless
- 1 tbsp Lawrys ® Smoky Chile and Cumin Rub
- 1 tsp McCormick Culinary Allspice, Ground
- 2 tsps McCormick Culinary ® Cinnamon, Ground
- 1 tsp McCormick Culinary ® Nutmeg, Ground
- 2 tsps McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
- 1 cup Orange Juice
Garnish | Serves 4
- 2 eaches Whole Coconut, halved
- 1/2 cup Coconut Flesh
- 1 tbsp Mango, medium dice
Procedure
For the Smoky Cumin Chicken:
- Combine smoky chile cumin rub, allspice, cinnamon, nutmeg, salt and orange juice.
- Coat chicken in marinade, refrigerate and let set for 2-4 hours.
- Remove chicken from marinade and sear in a hot pan until cooked through.
- Let rest for 5 minutes and then dice into 1" chunks.
For the Coconut Rice:
- Bring 1 cup coconut milk, water, lime juice, and salt to a boil.
- Add rinsed rice, reduce heat to low and cover.
- Simmer for 15 minutes.
- Let rice stand for 5 minutes and then fluff with a fork.
- Gently fold in remaining coconut milk, lime zest, and cilantro.
For the Plating & Garnish:
- Toss diced chicken, coconut flesh, and mango into rice.
- Serve in half coconut shell.
Chef's Tip!
This recipe makes 1 serving of 2 chicken thighs each.
- Recipe type: Entrees
- Cuisine: America
