Guts McTavish, the best puppet-turned-hockey columnist I know, asked for a fellow hockey fan for a place to post his newest recipe. I give you:
African Chicken ala Puppet
Courtesy of the WORST twitter based cooking show… #thepoormansfoodnetwork #PMFN
Ingredients for 2 to 4
- 1 can light coconut milk
- 2 chicken breasts. (butterflied)
- 2 bunches green onion
- 2 dozen cashews
- Clubhouse La Grille chicken spice (salt free)
- Salt/pepper
- Uncle Bens Bistro Express (Basmati)
Directions
Saute… Add chopped fine green onion to large pan (no heat yet) with can of coconut milk, cashew halves and a few pinches of salt and pepper – mix with microwaved rice. Turn heat to high and stir until milk is reduced and to desired thickness.
Chicken… After butterflying for thinner strips cover chicken in oil. Use fingers. Wash every time you touch the chicken. Sprinkle on chicken spice covering 75% of each chicken portion. Add small pinch of pepper to all. Heat on BBQ/high for 2/3 minutes each side. (depending on thickness of course) Remove and let chicken sit on large plate. Cut chicken into bite size pieces and spread evenly over the plate. Then cover the entire chicken with your coconut rice saute straight from the still warm pan. Careful not to dry it out. We want it moist. This will also keep your chicken moist and warm.
Ready to serve.
Add corn as a nice side but not required.
Season for personal taste.
Origin
Years ago on Davie Street (Vancouver) there was an odd dive called DV8. On the menu was African Chicken. I have spent years trying to recapture this recipe at home and through plenty of trial and error this is as close as I have got.
Enjoy.
Thanks for the grub idea, my felt neighbor to the north! I’m going to make this at some point this season and provide a scathing/glowing review.