Thanks for the link Katrina, this was really delicious!
https://meljoulwan.com/2009/09/23/dinner-and-a-movie%e2%84%a2-the-emmy-awards-and-pina-colada-chicken-with-calypso-confetti-cauliflower/
Melissa Joulwan’s Well Fed: Ingredients for a happy life
Piña
Colada Chicken
Ingredients: 1 pound boneless, skinless chicken breasts or
thighs; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon plus
1/2 tablespoon coconut oil; 1 medium onion, diced (about 1 cup); 1 medium green
pepper, diced (about 1 cup); 1 medium red pepper, diced (about 1 cup); 1 teaspoon
arrowroot powder; 1 cup canned chunk pineapple (packed in its own juice),
drained; 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons Jerk
Seasoning; juice of 1 lime (about 2 tablespoons); 1/4 teaspoon vanilla extract;1
cup canned, unsweetened coconut milk
Directions:
1 Brown the chicken: Cut the chicken into 1-inch cubes.
Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2
tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in
batches, if necessary – until golden all around, about 3-5 minutes per side.
Remove the chicken from the pan as it browns and place in a bowl to catch the
juices.
2 Get saucy! To the pan, add 1/2 tablespoon coconut oil.
Sauté the onions, peppers, and arrowroot until the vegetables are just-tender,
about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they
begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring
until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any
brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk,
stirring to combine. Place the chicken in the sauce and pour in any accumulated
juices. Bring to a boil, then simmer, uncovered, until the sauce begins to
thicken, about 5 minutes.
Serve on a bed of Oven-Roasted Cauliflower Rice.
Oven-Roasted
Cauliflower Rice
Serves 2-4
Ingredients: 1 head cauliflower; 1 tablespoon coconut oil,
melted; 3/4 teaspoon salt
Directions:
1 Preheat oven to 425F. Cover a large, rimmed baking sheet
with aluminum foil.
2 Break the cauliflower into florets, removing the stems.
Place the florets in the food processor bowl and pulse until the cauliflower
looks like rice. This takes about 10 to 15 one-second pulses. You may need to
do this in two batches to avoid overcrowding.
3 Place the cauliflower rice in a large bowl, add the
melted coconut oil and salt. Toss with two wooden spoons until the rice is
coated with the oil. Spread in a single layer on the baking sheet and roast
until tender and beginning to get a few brown spots, about 25 minutes.
4 Serve with anything that needs a lovely bed of rice.
(Meatballs are always a good choice.)
This is a wonderful company set up in the Solomon Islands –
there’s great free recipe book on the website.
“The world’s freshest oil: In the pristine Solomon Islands,
locally grown, wild-harvested organic coconuts are hand-pressed into pure,
organic extra virgin coconut oil within one hour of being opened. How? We
invented the DME® coconut oil press that’s set up in the villages where the
coconuts are grown.
The pure taste of freedom: Hand-pressed within an hour of
opening the coconut and then triple filtered, Niulife DME® Extra Virgin Coconut
Oil is the only 100% village-produced, Australian-owned, certified organic
coconut oil that gives all profits directly back to the communities that make
it.” (From the Niulife website)
And once again I can highly recommend the Spice Exchange!
“The Spice Exchange is a social enterprise initiative of
Access Community Services Limited that utilises the culinary skills and
traditions of refugee and migrant women to produce unique spice blends and
condiments.
The Spice Exchange promotes multiculturalism by providing
employment, training and work experience to culturally diverse women to develop
their workplace skills and confidence in Australia” (From the Spice Exchange website)
3 Ingredient 🍍Lip Scrub!
