Madagascar Chicken Recipes

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MADAGASCAR CHICKEN



Madagascar Chicken image

Make and share this Madagascar Chicken recipe from Food.com.

Provided by Timothy H.

Categories     Chicken Breast

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell peppers or 1 tomatoes, sliced and chopped
2 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon grated lemon rind
1/3 teaspoon cayenne powder
salt
pepper
lemon juice
oil

Steps:

  • Marinate chicken in lemon juice 30 min, drain and season with salt.
  • and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
  • 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.
  • NOTE: One pound shelled and deveined shrimp can be added to or.
  • substituted for the chicken.

Nutrition Facts : Calories 518.2, Fat 25.8, SaturatedFat 17.8, Cholesterol 82.3, Sodium 132.7, Carbohydrate 38.8, Fiber 5.8, Sugar 11.7, Protein 37

MADAGASCAR CHICKEN



Madagascar Chicken image

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.

Provided by Mamas Kitchen Hope

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 260.7, Fat 10.3, SaturatedFat 8.2, Cholesterol 65.8, Sodium 102, Carbohydrate 14.1, Fiber 2.7, Sugar 6.7, Protein 28.6

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