I make a version of this weekly cleaning out whatever veggies I have in the fridge. The combination of creamy coconut, briney capers, lemon and thyme is unexpeditely delightful. I like to include summer squash or zucchini and then switch up the greens. Peas or corn add a bright pop of color and texture. Broccoli or cauliflower also makes a hearty addition. You can swap out the chicken for fish or leave it out to make this vegetarian. This is incredibly adaptable.
Chicken with Summer Vegetables Coconut Capers and Thyme
Description
I make a version of this weekly cleaning out whatever veggies I have in the fridge. The combination of creamy coconut, briney capers, lemon and thyme is unexpeditely delightful. I like to include summer squash or zucchini and then switch up the greens. Peas or corn add a bright pop of color and texture. Broccoli or cauliflower also makes a hearty addition. You can swap out the chicken for fish or leave it out to make this vegetarian. This is incredibly adaptable.
Ingredients
1.5 lbs of boneless skinless chicken thighs or breast, cut into 1 inch cubes
salt and pepper
2 tablespoons olive oil or avocado oil
1 small onion diced
4 cloves of garlic, finely chopped
4 sprigs of thyme
2–3 summer squash/zucchini, diced
3 tablespoon capers
1 14oz can coconut milk
1 cup of water or chicken broth
2 cups of cherry tomatoes Or 2 handful of greens (spinach, baby bok choy, kale)
2 ears of corn (about 1 cup) or frozen peas
1–2 tablespoon lemon juice
Basil for serving
Rice for serving
Instructions
- Heat one tablespoon of the oil in a heavy-bottomed pot over medium heat. Add the chicken and cook 2-3 minutes on both sides. Remove and set aside.
- In the same pan heat the remaining oil and add the onion, cook for 2 minutes, then add the squash and cook for 8 to 10 minutes on low. If it starts to brown add more oil.
- Add the garlic, season with salt, and cook for another 2 minutes. Add the thyme and capers and cook one more minute. Add the tomatoes/greens stir for about 1 minute, add the coconut milk, lemon and water.
- Add the chicken and corn/peas, bring to boil. Then simmer uncovered on low for 10 minutes or until chicken is cooked through.
- Serve over rice with basil
*How to adapt this recipe:
To make this vegetarian skip the first step of browning the chicken and cook the onions with two tablespoons of oil and proceed with the recipe. If you are adding broccoli or cauliflower add it with the zucchini. Peas, corn or green beans are added with the coconut milk.
If you are adding fish add it with the coconut milk and cook for 7-10 minutes or until cooked through. I recommend a hearty white fish like halibut.
Update: I recently made this with bone broth, spinach, sungold tomatoes and sweet corn-one of my favorite variations yet!
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