Recipe by Mama's Kitchen (Hope)
A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
Top Review by bschie
I've seen a similar version of this recipe a few times and I'm not sure what makes it Madagascar chicken but it was really delicious. It came out a bit thin but I think that's because I used lite coconut milk but it was still delicious
- 2 (1/2 lb) boneless skinless chicken breast half
- 2⁄3 cup coconut milk
- 1 1⁄2 cups yellow onions, chopped
- 1 bell pepper, chopped, any color
- 3 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 lemon, juice and zest of
- 1⁄3 teaspoon cayenne, adjust to taste
- salt and pepper, to taste
Directions See How It's Made
- Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
- Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
- In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
- Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
- Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
- Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
- Serve over a bed of steamed white rice.