Coconut Chicken

If Bali is the ultimate island, then this dinner is the ultimate Bali taste. Chicken braised in coconut milk (Opor Ayam) isthe true classic of Indonesian fare. We did change the chicken to white meat instead of the traditional drumstick or wing. New traditionscan sometimes be better than old ones.

2 tablespoons extra virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
Pinch of ground turmeric
1 cup light coconut milk (no sugar added)
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar substitute
1/4 teaspoon ground red pepper
1 tablespoon tamarind paste (available in Indian markets)
2 teaspoons water
Chopped scallion, for garnish

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longerpink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or untilthe onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover,and simmer for 10 minutes, or until the chicken is cooked through.

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixturemeasures about 1 cup.

Evenly divide the chicken among 4 serving platters. Top with sauce and garnish with the scallion.

Makes 4 servings.

Per serving: 360 calories, 25 g fat, 14 g saturated fat, 28 g protein, 10 g carbohydrate, 3 g dietary fiber, 66 mg cholesterol, 60 mg sodium.