Coconut Chicken

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound chicken (or turkey) breast tenders
• 1 tablespoon chicken broth
• 1 medium onion, minced
• 2 cloves garlic, minced
• ¾ teaspoon dried cilantro
• 1 teaspoon finely grated lemon peel
• 1/8 teaspoon ground cumin
• Pinch of ground turmeric
• 1 cup light coconut milk (no sugar added)
• 2 tablespoons macadamia nuts, finely ground
• 1 teaspoon sugar substitute
• ¼ teaspoon ground red pepper
• 1 tablespoon tamarind paste
• 2 teaspoons water
• Chopped scallion, for garnish

Instructions

Heat the oil in a large skillet over medium-heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper (you may need to add a little more oil and/or water here). Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir in the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.

Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.