America’s Food Basket Supermarkets | WEBSITE |
Published by: Albert Gibosse – Blue Label Weekly Magazine | WEBSITE |
This recipe is part of our collection of our essential recipes.
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America’s Food Basket Supermarkets | Massachusetts Locations | Spicy Barbancourt Rum Recipe | Maintain a Healthy BMI | Avoid Obesity | My Healthy Plate | What’s On Your Plate? | Shop Smart! | Plan. Shop. And Save! | Why is it important to eat vegetables? | Nutrient Benefits | Diet-Rich Health benefits | Whole Grains | Organic Food | Vegan Food Recipes | Vegetarian Recipes | Few Things You Should Always Buy at America’s Food Basket | Shoppers love America’s Food Basket Supermarkets | Rotisserie Chicken For The Win | Organic Options | Your Family’s Health First | Cold Meats | Baked Goods | Produce | Freshness and Reliability | International Foods | Massachusetts locations International Foods | Cheers to Great Taste, Health, and savings! | [ WEBSITE ]
Maintain a Healthy BMI | Strategies to Prevent Obesity
Nutritional Content
8 servings, 1 serving contains: Calories (kcal) 440, Fat (g) 66, Saturated Fat (g) 33 Cholesterol (mg) 205 Carbohydrates (g) 20 Dietary Fiber (g) 4 Total Sugars (g) 11 Protein (g) 41 Sodium (mg) 1550
The Healthy Plate/ What’s on Your Plate?
INGREDIENTS
8 garlic cloves, finely grated
5 tsp. finely grated peeled ginger
5 tsp. ground turmeric
3 tsp. White Barbancourt rum
2 tsp. ground coriander
2 tsp. ground cumin
1 cup buttermilk
1 cup sour cream
1 Tbspn soy sauce
1 Tbsp. kosher salt
2 1/2 lb. skinless, boneless chicken breasts, cut into bite-size pieces
4 Tbsp. Coconut oil
1 Medium Red Onion, thinly sliced
½ cup scallions1/2 cup tomato paste
2 Tspn Cinnamon
2 Tspn Nutmeg
1 Tsp. crushed red pepper flakes
- 28-oz. can whole peeled tomatoes
½ cup habaneros
2 Cups heavy cream
2 Tspn cayenne pepper
½ Tspn pepper
¾ cup chopped cilantro, plus springs for garnish
2 cups Steamed Blue Label Diri Shela basmati rice (for serving)
RECIPE PREPARATION
Combine garlic, ginger, turmeric, white Barbancourt rum, sour cream, coriander, and cumin in a small bowl. Whisk buttermilk, sour cream, salt, and half of each of the spices; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat 1 Tbspn coconut oil in a large heavy pot over medium heat, add onion, tomato paste, cinnamon, nutmeg and cook, stirring often, until tomato paste has darkened and onion is soft, for 6 minutes. Add remaining half of the spices and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 11 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, up to 40 minutes.
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil chicken for 30 minutes until it starts to blacken in spots.
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Add the chicken to the sauce, and simmer, stirring occasionally, until chicken is fully cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
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