Pam

Coconut Ginger Lime Chicken with Eggplant and Zucchini

This isn’t what I’d call a typical Passover recipe for me. In fact, I’d say it’s quite unusual. But I was thinking about what I could do with chicken that would be different for me, what I might enjoy during Passover that would be a change and this is what I came up with!

Tender morsels of chicken, eggplant and zucchini simmered in a coconut sauce flavoured with ginger, garlic, and lime. Served with steamed rice or quinoa, this makes a fantastic dinner mid-week between the briskets and kugels.

Coconut Ginger Lime Chicken with Eggplant and Zucchini

Tender morsels of chicken, chunks of eggplant and zucchini simmered in a coconut sauce flavoured with ginger, garlic, and lime.


Ingredients

  • 3-4 Tbsp. olive oil
  • 1 small eggplant, quartered and sliced 1/2-inch thick
  • 1 tsp. salt
  • 1 small yellow onion, cut in half and thinly sliced
  • 2 Tbsp. minced ginger
  • 2 large garlic cloves, crushed
  • 2 small zuchinni, cut into 1/2″ slices
  • 1 x 400 mL can coconut milk
  • 1/4 cup chicken stock
  • 1 Tbsp. brown sugar
  • 1 lb / 454 grams boneless, skinless chicken, cut into bite-size pieces (use breast or thighs, whatever you prefer)
  • 2 Tbsp. lime juice
  • 2 Tbsp. chopped cilantro
  • Optional – thinly slicded Thai red peppers

Directions

  1. Heat 3 Tbsp. of olive oil over medium-high in a large, deep, non-stick pan.
  2. Add the eggplant and salt and saute for 2 minutes. Add the onion and saute another 2 minutes. If the pan is very dry, add the extra tablespoon of oil.
  3. Add the zucchini, ginger, and garlic and saute another 1-2 minutes.
  4. Add the coconut milk, stock and brown sugar and bring to a simmer. Reduce the heat to medium and simmer for 7-9 minutes, or until the eggplant and zucchini still have some bite, but have softened.
  5. Add the chicken, mix through, and cook another 4-5 minutes, until the chicken is just cooked through.
  6. Add the lime juice and cilantro and stir through.
  7. Check for seasoning and add salt if needed. Serve with sliced Thai red peppers sprinkled on top if using.

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