Ingredients:
For chicken
- 1 medium size chicken, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
- 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peel, grate and squeeze for juice);
- 2 tablespoons safflower oil;
- 2 lb (1 kg) Yukon gold potatoes;
- 2 big yellow onions;
- 1 can unsweeten coconut milk;
- 1 cup (240 ml) half and half;
- Sea salt.
For potatoes
- Whole and skin on, cook in salted boiling water until tender when pierced with a knife;
- Set them aside to cool and peel;
- Cut them in large pieces, about 2” (5 cm) cubes;
- Leave one large potato to mash.
Recipe:
Serving for 4
- Clean the chicken and cut into 3” x 2” pieces;
- Add ginger juice and 1/2 tablespoon of sea salt, marinate overnight;
- 2 1/2 hours before serving
Drain the marinate from the chicken;
- Dice the onions into 3/8” (1 cm) square;
- In a large sauce pan over medium heat, add 1 1/2 tablespoons of safflower oil and onion, sauté until soft not brown, set aside;
- Add the rest of the safflower oil, brown the chicken in the sauce pan (don’t over brown the onion and the chicken, the finish dish should be creamy white);
- Add the onion back in;
- Add unsweeten coconut milk;
- Turn the heat up to medium high, slowly add the cut up potatoes;
- Turn the chicken and potatoes to avoid burning;
- Add the mash potato in as a thicken agent (if you use flour, it might get lumpy, also, mash potato lump with coconut milk tastes better anyway);
- Transfer to a deep baking bowl;
- Preheat the oven to 400˚F (200˚C), bake for 10 minutes and lower to 300˚F (160˚C) for an addition of 40 minutes;
- Transfer to a cool surface for 15 minutes before serving;
- Serve with pasta or rice.