Sticky Rice With Chicken
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Coconut Milk1 tsp
Kosher Salt1 tsp
Safflower Oil1.5 tbsps
Ground Coriander1 tbsp
Ground Cumin1 large
Garlic (clove, minced)1 large
Shallot (finely chopped)2 tbsps
Dark Brown SugarDirections:
1
For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt
2
Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes
3
For the chicken filling: Heat the oil in a large nonstick skillet over medium heat
4
Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 2 minutes
5
Stir in the coconut milk and sugar and bring to a boil
6
Add the chicken and stir to coat with the sauce
7
Cook, stirring occasionally, until the sauce has thickened, about 5 minutes
8
For assembly: Preheat a nonstick grill pan over medium-high heat
9
Layer the 2 halves of a Swiss chard leaf perpendicular to each other on a cutting board to create a cross shape
10
Spoon 2 tablespoons of the rice into the center where the leaves meet and flatten the rice into a rectangle
11
Layer 2 tablespoons of the chicken filling evenly over and top with an additional tablespoon of rice to cover the chicken
12
Fold the top and bottom of the Swiss chard leaf over the filling to make a small square package
13
Repeat with the remaining leaves, rice and chicken
14
Grill the packages in batches until the leaves are charred on both sides, about 5 minutes per side
15
Serve warm