Chicken Papadoris

Ingredients

• 1/4 cup pine nuts
• 1/4 cup butter
• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 teaspoon curry powder
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
2. Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
3. Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
4. In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

Footnotes

• You can use chicken drumettes, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 1 1/2 cups whipping cream. You can also use any left over chicken for appetizers. Chop chicken into smaller pieces, mix together with sauce and fill small pastry shells with chicken mixture. Serve these appetizers hot or cold.

Nutritional Information

Amount Per Serving Calories: 311 | Total Fat: 19.9g | Cholesterol: 81mg

Servings Per Recipe: 8

• Calories: 311
• Total Fat: 19.9g
• Cholesterol: 81mg
• Sodium: 348mg
• Total Carbs: 5.1g
• Dietary Fiber: 1.3g
• Protein: 28.9g