Coconut Carrot Ginger Spiced Chicken with Roasted Broccoli and Rice

This recipe was a bit of a flavor gamble and I definitely took home the winnings. You can too if you feel like attempting, and you don't have to wonder whether it will taste good or not!

There are two parts to this recipe: the broccoli and the chicken. And an optional third in the rice.

First, the Roasted Broccoli, which can be made as a separate dish any time.

1. Toss the following ingredients and then combine in a pan over medium-high heat in a pan or griddle (the exact same preparation is delicious for on the grill or broiled in the oven on a cookie sheet as well):

• Broccoli, cut into small pieces
• Olive oil and salt enough to generously coat the broccoli
• 1 clove of garlic, minced
• 1/4 red onion, sliced

2. After the broccoli appears cooked, turn to high heat until the broccoli cooked roasted and browned, turn the broccoli crowns as necessary to even the braising.

Part II, Coconut Ginger Carrot Chicken.

1. In a stovetop pan, combine:

• 1 chicken breast, diced
• 1/4 cup coconut milk
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• juice of half a lemon (or less)

2. Use a food processor (Cuisinart, etc.) to blend:

• 1/2 cup carrots (I used a handful of baby carrots)
• 1 inch peeled fresh ginger

3. Add the blended carrots and ginger to the pan with the chicken and bring all to a medium-high heat.

4. Stir-fry the ingredients, allowing the liquid to cook off. Don't be afraid to taste and add more of the spices (maintaining proportions if desired-I did this half way through my cooking).

5. Add roasted broccoli and red onion to chicken towards the end of cooking and stir-fry together.

If Coconut Ginger Rice is a desired accompaniment, 

1. Make rice to the regular specifications (2:1 liquid to rice) and use the remaining coconut milk as part of the liquid. 

2. Add small pieces of fresh ginger as well to add incredible flavor to the rice as it cooks.

This recipe combined some of my favorite flavors in Thai and Indian foods and I will most definitely be combining them again. I'm sure lime or lemongrass, celery seed, or perhaps bok choy rather than broccoli would be a nice complement to any of these flavors as well.