Indonesian Chicken with Coconut Fried Rice

This wonderful, hearty fried rice recipe is a filling meal in itself. The only additional dish you'll need to go with it is a light dessert.

Recipe by Rori Trovato; photo by Luca Trovato

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Ingredients

2 tablespoons olive oil		2 cloves garlic, minced
6 chicken thighs, skinned and boned, cut into large chunks		1 tablespoon ground cumin
2 teaspoons kosher salt		3 tablespoon ground coriander (cilantro)
1 teaspoon black pepper		1/2 cup shredded coconut
1 large onion, diced		3 cups cooked rice
2 zucchini, diced		3/4 cup coconut milk
1 carrot, grated

Total:

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1
In a wok or large skillet over high heat, add the o
2
When hot, add the chicken thighs
3
Cook, stirring often, until well browned, about 10 to 14 minutes; season with the salt and pepper
4
Add the onions and continue to cook for about five minutes
5
Add the zucchini, carrots, garlic, cumin, coriander, coconut and the rice
6
Stir until well coated, about 3 to 5 more minutes
7
Add the coconut milk and cilantro and cook until the mixture is bubbling and slightly thickened
8
Adjust seasoning with additional salt if needed.

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