You could also use this rub on boneless chicken breasts or thighs. If it’s not BBQ season, you could also simply roast the chicken in the oven on a baking sheet. Serves 4.
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground paprika
1 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. cayenne pepper
2 garlic cloves, minced
2 Tbsp. olive oil
4 chicken breasts, bone-in and skin on (can use boneless, skinless if you prefer or thighs would be good as well, I think)
2 cups long or short grain rice
3 cups cold water
1 cup light (low fat) coconut milk
4 tsp. sugar
2 firm bananas, peeled and halved lengthwise
1/4 cup sugar
3/4 tsp. ground cinnamon
Prepare rub: combine all spices, garlic and oil in a small bowl. Set aside.
Pre-heat grill or BBQ. Rub spice mixture onto chicken and place on grill. Bone-in chicken breast will take about 10 minutes per side. If using boneless, it will take less time.
Prepare the rice: Rinse rice in colander until water runs clear. Place all ingredients except sugar into a large saucepan. Bring to a boil , cover tightly, reduce heat and simmer 10-15 minutes or until all water has been absorbed. Add the sugar, cover the saucepan and place over very low heat for an additional 5 minutes.
Prepare bananas: sprinkle bananas with sugar and cinnamon. Preheat a non-stick skillet over high heat and spray lightly with oil. Cook the bananas for 2 minutes on each side or until the sugar has caramelized.
To serve: Place coconut rice on serving plates and top with the banana slices. Place the grilled chicken beside the rice and enjoy!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings